Pork fillet is a great, lean, cheap and cheerful addition to any meal plan. I often pick one up in Aldi for £3.49 and it easily serves 4 people, a bargain, I think. Always keen to come up with new ways to incorporate it into my meal plan, a few weeks ago I came across a recipe in Good Food magazine that looked delicious and I knew it could be easily adapted to reduce the points and up the flavour. The recipe below is the result. It really is delicious and best of all, its packed with greens so feels uber healthy at the same time. Give it a whirl and let me know what you think!
Sticky Hoisin Pork Fillet with Sesame Greens and Noodles
Serves 4 = 10sp on BLUE and PURPLE, 11sp on GREEN per serving
417 calories per serving
For the pork
2 tbsp hoisin sauce
1 x 400g pork fillet, raw, fat and sinew trimmed
For the stir fry
300g pack of egg noodles, fresh
1 tbsp sesame oil
3 cloves of garlic, peeled and finely minced
Thumb size piece of ginger, peeled and grated (or ½ tsp lazy ginger)
2 red chillies, sliced
300g spring greens (or swiss chard), sliced and hard ends removed
6 spring onions, sliced into small rounds
100g edamame beans (I used frozen)
1 tbsp sesame seeds
1 tbsp rice wine vinegar
2 tbsp each hoisin sauce and dark soy sauce
Juice of ½ orange
Sriracha/ ½ tsp crushed chillies to taste
Pre heat the oven to 200c. Brush 2 tbsp worth of hoisin sauce onto the pork, pop into a foil lined baking tray and roast in the oven for 30-40 minutes (until cooked through). Baste the pork with more hoisin and its own juices every 10 minutes as it cooks. Once cooked, remove the pork from the oven and leave to rest for 10 minutes before you serve.
When the pork has 10 minutes left of its cooking time, begin the stir fry. It’s very quick!
Pop the wok onto a medium heat, add ½ tbsp sesame oil and fry the garlic, ginger and chilli for 1 minute (add a little water if the pan starts to get dry). Then add the spring greens and fry for another 3-4 minutes (with a splash of water) until they start to soften. Next add the spring onions and frozen edamame. Fry for another 3-4 minutes until the veg is tender. Then add the sesame seeds, rice wine vinegar, hoisin and soy sauce. Toss so the veg is coated well.
In another pan, fry the noodles in ½ tbsp sesame oil til piping hot. Once hot, add the noodles to the vegetables with ½ tsp crushed chillies or a squirt of sriracha (to taste). Add the juice of ½ orange, toss and then serve the veg and noodles into bowls.
Slice the pork and serve on top of the veg and noodles. Serve with a little extra hoisin if you fancy.