Roast Pork with vegetable fried rice

• 500g boneless, skinless pork tenderloin
  2 tbsp Chinese red vinegar or balsamic vinegar
  1 tbsp fennel seeds
  1/2 tbsp olive oil
  1/2 tbsp Szechuan pepper
  For the vegetable fried rice
  1 tbsp olive oil
  150g carrots, diced
  1 egg beaten
  300g long grain rice, cooked in vegetable stock and drained
  100g frozen peas, thawed
  100g canned sweetcorn, drained
  100g canned pineapple chunks, drained and roughly chopped
  1 tbsp Sanchi organic shoyu soy or tamari sauce
  1/2 tsp ground white pepper
  2 tbsp chopped spring onion, to serve

Recipe

Put the pork in a roasting tin with the vinegar, fennel seeds and the olive oil. Sprinkle with the pepper and set aside to marinate for 30 minutes.

Preheat the oven to 220C/fan 200C/gas 7. Cook the pork in the oven for 40 minutes or until cooked through. Leave to cool for 20 minutes in the tin. Meanwhile, heat the oil in a wok or frying pan and stir-fry the carrots for 1 minute, then add the egg.

Add the rice, peas, sweetcorn and pineapple and stir-fry for 5 minutes. Season with shoyu or tamari sauce and white pepper. Stir in the spring onions.

View our Pork products > >