Ingredients
- 600 g Pork fillet tenderloin
- 2 tbsps Thai 7 spice store bought or homemade
- Pinch Salt and pepper
- 1 tbsp Avocado oil or oil of choice
Thai marinade
- 1 Red chilli very finely chopped
- 2 Spring onions finely chopped
- 4 Garlic cloves grated
- 6 inch Pinch of ginger peeled and grated
- 1½ tbsps Soy sauce
- 2 tbsps Honey
- 1/2 Lime juice only
- 1 tbsp Water
On this occasion, I served with
- Roast potatoes carrots and parsnips along with some steamed vegetables
Instructions
- Pre heat oven to fan 180℃.
- Pat dry the Pork with kitchen roll before seasoning well with the Thai 7 spice, salt, and pepper. Rub into the pork really well.
- In the meantime, add all the marinade ingredients to a small bowl and stir well to combine.
- Heat a large oven proof pan on a medium-high heat and add 1 tbsp of oil followed the pork. sear for 2 minutes each side until nicely coloured. After 4 minutes remove the pan from the heat and pour the marinade over the pork turning a few times to cover both sides.
- Place in the oven for 12-15 minutes depending on how pink you like your pork.
- Once cooked to your liking, remove the pork from the pan and allow to rest for 5 minutes before. At this point place the pan back on the hob for 2-3 minutes to thicken the sauce left in the pan. Pour over the pork before serving.
Optional
- Garnish with freshly chopped spring onion and red chilli
Nutrition
Serving: 1 Serving | Calories: 232kcal | Carbohydrates: 9g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 203mg | Potassium: 635mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg
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