Recipe: Aromatic pork tenderloin with Chinese black bean and honey glaze
Full of umami flavours and satisfyingly sticky, this aromatic pork dish is the perfect way to brighten up a weekend in lockdown – it’s a delicious treat for the whole family to enjoy.
1 pork tenderloin, whole and trimmed or cut into steaks
100g soy sauce
100g hoisin sauce
4 tbsp honey
3 gloves garlic
60g sesame oil
½ red pepper, finely chopped
2 tbsp corn flour
2 tbsp water
200g tinned or cooked black beans, drained
75g rice wine vinegar
1 teaspoon Chinese five spice
Salt and cracked black pepper, to season
Serve with your choice of cooked rice or noodles and some steamed edamame beans for colour. Or, if using rice noodles or soba noodles, try adding a packet of stir-fry vegetables.
- To make the glaze, mince the onion and garlic together. Place the soy sauce, hoisin sauce, honey, sesame oil, minced onion and garlic, red pepper, Chinese five spice, rice wine vinegar and black beans into a medium saucepan. Mix well and bring to the boil.
- As the glaze is coming to the boil, stir the corn flour and water together in a separate dish, then add to the pan and mix well to combine.
- Return to the boil and simmer for five minutes until the sauce is thickened. Remove from the heat. The glaze can be prepared in advance and stored in the fridge for around five days.
- Season the pork tenderloin. You can cut the tenderloin into steaks before cooking, or leave it whole and, once cooked, slice it and arrange on the rice or noodles.
- If you have a suitably sized frying pan, heat it up and sear the tenderloin before placing into a roasting tray. If you don’t have a pan you can place the pork straight into the roasting tray. Now brush or spoon the glaze over the meat. You don’t have to use it all as you can add some during the cooking and/or once it’s been cooked.
- Pre-heat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.Roast the tenderloin for 20 minutes per 500g, plus an extra 20 minutes. Halfway through cooking, baste the pork with some reserved glaze, or using the juices from the bottom of the tin. Remove from the oven and allow to rest. Just before slicing you can spoon on some more glaze.
- Arrange onto the rice or noodles, then sprinkle with the spring onions, sesame seeds and torn coriander.