Roast pork with vegetable fried rice
(from Elyce123’s recipe box)
Source: delicious. February 2005
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
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
-
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.
-
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.
-
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.
-
Thinly slice the pork and serve 4-5 slices with the rice. Drizzle over some gravy from the tin, if you like.