A fresh take on a classic takeaway, this is easy to make and a real crowd-pleaser.

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

Serves 2

Step 1

Preheat oven to 200°C. Oil the pork, season and set aside.

Step 2

Combine ginger, five spice, honey, tomato passata, oyster sauce, 2 tbs vinegar and 2 tbs soy.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Slice pork and top with spring onions and sesame seeds. Serve with steamed rice and capsicum mixture.