Marinated Pork with Apple Sauce
- 4 pork tenderloin steaks
- Olive oil
- 200g Mangetout
- 280g pak choi (also known as pak choy or bok choy)
- 60ml olive oil
- 60ml soy sauce (or gluten free soy sauce)
- 1 clove garlic, minced
- 3 tablespoons dijon mustard
- Salt and pepper to taste
- 3 Apples, peeled, cored and diced
- Zest of one lime
- Juice of one lime
- 3 tbsp water
- 1 red chilli, finely diced
- 2-3 tbsp chopped coriander
- Whisk together the olive oil, soy sauce, garlic and mustard in a bowl. Add any salt and pepper to taste. Place the pork loins in a large re-sealable plastic bag and pour in the marinade. Make sure the mixture coats all of the pork loins on both sides. Marinate in the refrigerator at least 1 hour before cooking.
Take the pork from the fridge 10 mins before you plan to cook it to bring it back to room temperature and preheat the oven to 200c.
Cook the pork on a baking tray for 15 minutes at 200c. After 15 minutes reduce the temperature to 150c and cook for a further 15 minutes.
Meanwhile, to make the apple sauce, put the apples, lime zest, lime juice and water into a small saucepan. Cover with a lid and allow to soften for 10 to 15 minutes. Transfer to a blender and process until smooth.
Allow to cool and then add the chili and coriander to the sauce. Season with salt and pepper.
Serve the pork alongside the pak choi, mangetout and apple sauce.