- 450g pork tenderloin
- 4 tbsp apricot jam
- 2 garlic cloves, crushed
- ½ tsp dried coriander
- 4 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp peanut butter
- Juice of 1 lime,
- 60ml orange juice
- ½ tsp chilli flakes
- ½ tsp black pepper
- 2 tbsp vegetable oil
- Fresh coriander, chopped
- Rice or noodles
- In a small bowl, combine the apricot jam, garlic, dried coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, chilli flakes and black pepper. Whisk well to combine.
- Place the pork tenderloin in a non-metallic dish pour the marinade over it. Turn the pork in the marinade to coat evenly, then cover with cling film and place in the fridge to marinate for at least three hours (or up to eight), turning and spooning over the marinade occasionally.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Heat the vegetable oil in a large oven-proof pan over a medium-high heat. Add the pork, reserving the marinade, and sear on all sides until browned.
- Place the pan in the oven for 15-18 minutes until thoroughly cooked. Remove the pork to a plate and rest for 10 minutes.
- Pour the remaining marinade into the same pan and bring to a boil over medium-high heat, stirring constantly. Boil for one minute, then remove from the heat.
- Slice the pork and divide between plates. Sprinkle with chopped coriander and serve with rice or noodles.
Per serving: 338kcals, 14.9g fat (3.5g saturated), 18.1g carbs, 11.1g sugars, 32.9g protein, 0.9g fibre, 1.011g sodium