Tenderloins with chinese sauce, orange salad

Serves: 6 (scaled from 6)


1 shallot
1 tbsp honey
6 orange
59 ml soy sauce
6 spring onions
118 ml olive oil
5 tbsp butter
0 some salad
1 tsp mustard
3 tbsp sugar
78 ml pine nuts
2 tbsp sesame oil
1420 ml rice
1 small red onion
118 ml water
2 pork tenderloins
59 ml hoisin sauce
1 tbsp cider vinegar


Mix soy, hoisin, sesame oil, sugar. Marinade tenderloins at least 1 hour

Salad dressing
Roast pine nuts in 1/5 butter. Food process shallot, vinegar, 1tsp salt, pepper, mustard, honey, olive oil, 2tbsp pine nuts.

Cook the pork and rice
Roast on a grill rack 18 to 20 mins at 260 C. Boil the marinade, add 4/5 butter, return to boil.
Cook the rice.

Plate up
Slice oranges to slices, finely slice red onion, combine and dress salad.
Rest tenderloins 8-10 mins, slice and serve on bed of rice. Pour over sauce, scatter sliced spring onions.


Used pumpkin seeds in place of pine nuts and raspberry vinegar instead of cider. Ran oven as hot as it would go - seemed OK.

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