Combining umami-rich miso with breadcrumbs to roast a pork tenderloin, and including a little in the piquant sesame-scented dressing, makes this easy pork dish an absolute knockout.
Use a dollop of miso paste in this delicious carrot and miso soup.
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Ingredients
- 3 tsp rapeseed oil
- 1 pork tenderloin (around 600g)
- 2 tbsp white or red miso paste, plus 1 tsp
- 30g panko breadcrumbs
- 400g purple sprouting broccoli
- 1 tsp sesame seeds
- 4 tbsp sesame oil
- Juice 2 limes
- 10g ginger, finely grated
- 1 tsp honey
- Sticky rice to serve
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Method
- Heat the oven to 180°C fan/gas 6 with a large roasting tin drizzled with 2 tsp oil inside to heat up. Trim any excess fat from the pork, then coat with the miso. Spread the panko on a plate and roll the pork in it to coat it evenly.
- Sit the pork in the hot roasting tin, using tongs to roll it around in the hot oil to coat, then roast for 20 minutes.
- Toss the purple sprouting broccoli in the remaining oil and sesame seeds and add to the roasting tin with the pork in. Cook both for a further 10-15 minutes until the pork is cooked through and the broccoli is lightly charred.
- Cook the rice according to the pack instructions. In a small bowl, whisk together the sesame oil, lime juice, ginger, honey and 1 tsp miso. Rest the pork for 5 minutes, then slice into thick medallions. Serve the pork and broccoli on the rice with the dressing spooned over.
Nutrition
- 439kcals Calories
- 25.5g (5.7g saturated) Fat
- 39.1g Protein
- 10.8g (4.6g sugars) Carbs
- 5.3g Fibre
- 1.4g Salt
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Reviews
I liked this so much the first time I made it that I made it again a few days later. I used a bit more miso than indicated to make sure i covered the whole pork loin, and substituted broccolini for purple sprouting broccoli on one occasion. An easy and delicious mid-week meal.
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