Categories: February

Ingredients

• 500g boneless, skinless pork tenderloin
• 2 tbsp Chinese red vinegar or balsamic vinegar
• 1 tbsp fennel seeds
• 1 and 1/2 tbsp olive oil
• 1/2 tbsp Szechuan pepper
• 150g carrots, diced
• 1 egg beaten
• 300g long grain rice, cooked in vegetable stock and drained
• 100g frozen peas, thawed
• 100g canned sweetcorn, drained
• 1 tbsp Sanchi organic shoyu soy or tamari sauce
• 1/2 tsp ground white pepper
• 2 tbsp chopped spring onion, to serve

Directions

1. Put the pork in a roasting tin with the vinegar, fennel seeds and 1/2 tablespoon olive oil. Sprinkle with the pepper and set aside to marinate for 30 minutes.

2. Preheat the oven to 220˚C/fan 200˚C/gas 7. Cook the pork in the oven for 40 minutes or until cooked through. Leave to cool for 20 minutes in the tin.

3. Meanwhile, heat the remaining oil in a wok or frying pan and stir-fry the carrots for 1 minute, then add the egg. Add the rice, peas and sweetcorn and stir-fry for 5 minutes. Season with shoyu or tamari sauce and white pepper. Stir in the spring onions.

4. Thinly slice the pork and serve 4-5 slices with the rice. Drizzle over some gravy from the tin, if you like.

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