Honey and soy-glazed pork with sweet potato mash
- October 2006
- 2 x 400g pork tenderloin fillets
- 800g sweet potatoes
- 25g butter
- 1 tsp grated fresh ginger
For the marinade
- 1 tbsp honey
- 3 tbsp light soy sauce
- 1 tbsp sunflower oil
- 1 tsp Chinese five-spice powder
- Halve the pork fillets. Mix the marinade ingredients in a dish, then add the pork, turn to coat, and set aside to marinate.
- Peel and cube the sweet potatoes and bring to the boil in a saucepan of lightly salted water. Simmer for 10 minutes or until tender. Drain well, return to the pan and mash with the butter and ginger. Season to taste.
- Meanwhile, put the pork and its marinade into a dry frying pan over a medium heat and brown the meat on all sides. Add 100ml water and cook for 15 minutes, adding a little water if necessary and turning occasionally, until the sauce is thick and the pork is just cooked through.
- Slice the pork and divide between plates. Drizzle with the sauce and serve with the sweet potato mash. Delicious served with steamed pak choi.
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