- 2 Otway Pork tenderloins
- 2 tbs vegetable oil
- 2 pork tenderloins
- 3cm piece ginger (15g), grated
- 1 tsp Chinese five spice
- 2 tbs honey
- 2 tbs tomato passata
- ¼ cup (60ml) rice wine vinegar
- ¼ cup (60ml) soy sauce
- 2 tbs oyster sauce
- 1 onion, cut into eight wedges
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 2 stalks celery, sliced
- Steamed rice, to serve
- Sliced spring onions, to serve
- Sesame seeds, to serve
Sweet and sour pork
Otway Pork tenderloins
Preheat oven to 200°C. Oil the pork, season and set aside.
Combine ginger, five spice, honey, tomato passata, oyster sauce, 2 tbs vinegar and 2 tbs soy.
Heat a frypan over medium-high heat. Add the pork and sear, turning regularly 3-4 minutes until golden on all sides. Add the ginger mixture, then cook 2-3 minutes until thickened.
Remove and place pork on a paper-lined roasting tray. Drizzle over the pan sauce and roast for 15 minutes until cooked through and sticky. Rest, lightly covered in foil, for 5 minutes.
Meanwhile, heat remaining oil in a clean frypan over high heat. Add onion, celery and capsicum. Cook, tossing for 3-5 minutes, until charred and softened. Add remaining 1 tbs vinegar and 1 tbs soy. Toss to combine. Remove from heat.
Slice pork and top with spring onions and sesame seeds. Serve with steamed rice and capsicum mixture.
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