This east Asian inspired dish was inspired by people on TV complaining that Seven a Day was unaffordable and impossible to do. It is simple, tasty and does not take too long to cook. Here is a walk-through recipe:
Recipe: Pork Tenderloin with chopped vegetable broth
Summary: Roast marinated pork tenderloin served on a bed of root vegetables and a rich stock soup
- One tenderloin
- 300 grams swede
- 150 grams celeriac
- 150 grams carrot
- 750ml pork stock (cubes is fine)
- 1 – 2 pak choi
- 3 lime leaves
- 3 cloves garlic
- 1 tablespoon grated ginger
- 1 stick fresh lemon grass
- 1 teaspoon fennel seed
- 1 teaspoon five spice
- 2 table spoons of fish sauce
- 3 tablespoons dark soy
- 1 tablespoon light soy
- 20 thin slices mooli (chinese radish)
- Smother the pork with the dark soy and five spice and set aside to marinate for a while – heat the oven to 200c
- Peel and dice the swede, celeriac and carrot and boil till just tender
- Bring the stock to the boil and add ginger, lime leaves, garlic, lemon grass, fennel, light sow and fish sauce. Boil to reduce slightly and you are happy with the taste. Keep on a simmer.
- Put the pork in the oven and roast till it is just cooked through – about 65 degrees celcius internal temperature which should take about 25 minutes. Once roasted, set aside somewhere warm.
- Boil some water and quickly cook chopped pak choi and the mangetout.
- In a large bowl, put a pile of the cubed veg in the middle. Surround with a couple of generous ladles of the stock, or more if you wish. Put a pile of the green veg on top of the cubed veg. Slice the pork and lay a portion on top. Decorate with thin slices of fresh, raw mooli and chopped coriander.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: Low calorie
Number of servings (yield): 3
Calories: 300 per portion