ROAST RED PORK

 

ROAST RED PORK

 

Serves 4

Points per serving 5

 

480g pork fillet, in one piece, trimmed

1 tsp red food colouring

2 tsp minced garlic (2 cloves crushed)

1 tsp five spice seasoning

2 tbsp light soy sauce

2 tbsp dry sherry

1 tbsp dark muscovado sugar

1 tbsp sesame oil

2 tsp minced ginger (about 1-2" piece fresh)

 

To serve:

120g Egg Noodles

finely sliced vegetables (carrot, celery, fine beans, turnip, peppers, beansprouts etc)

 

Rinse pork fillet and place in a large polythene food bag.  Add the food colouring and roll the pork to coat it.  Mix the remaining ingredients and add to the bag with the pork.  secure the opening and refrigerate for at least 12 hours.

 

Preheat the oven to 220ºC/425ºF/Gas 7.  Place pork on a rack over a roasting pan, reserving the marinade, and cook for 10 minutes.  Remove from the oven and baste with the marinade.  Reduce the oven temperature to 180ºC/350ºF/Gas 4 and return pork and roast for 35  minutes, basting with the remaining marinade.  Cool for 10 minutes.

 

Cook the noodles according to packet instructions.  Steam the veg.  Slice the pork thinly and serve with the veg and noodles, with extra soy sauce if desired.