Oven-baked char siu pork tenderloin with rice and pak choi

Ingredients

For 1 serving

• Pork tenderloin130 g
• Hoisin sauce1 tablespoon
• Honey1 teaspoon
• Soy sauce1 teaspoon
• Garlic1 clove
• Cinnamon1 pinch
• White rice65 g
• Bok choy150 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Heat the oven to 200 °C (conventional). Mix the hoisin sauce, honey, soy sauce, grated garlic and cinnamon; set aside a teaspoon for glazing.
2. Pat the pork fillet dry, turn it in the marinade and leave for 15 minutes.
3. Place it on a lined baking tray and roast for 20 minutes, brushing with the reserved marinade halfway, until lacquered and dark at the edges and just pink in the centre.
4. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain.
5. Cut the pak choi into quarters and rinse; heat the groundnut oil in a frying pan over high heat and stir-fry for 3 minutes, until the leaves wilt but the stems stay crisp.
6. Rest the pork for 3 minutes so it stays juicy, then slice and serve with the rice and pak choi.