Save to your scrapbook

    Plum-Glazed Pork with Chinese-Style Stir Fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Plum-Glazed Pork with Chinese-Style Stir Fry

    This looks impressive and is very easy to prepare - tender British pork fillets are baked in the oven with fresh plums and glazed with a sticky plum sauce.

    • Preparation time: 5 minutes, plus 10 minutes for marinating
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes - 1 hour, including marinating 60 minutes

    Serves: 4


    • 2 pieces Waitrose British Pork Fillet, each about 400g
    • 345g jar Sharwood's Plum Sauce
    • 4 black plums, halved and stoned
    • 360g pack Waitrose Chinese Style Stir Fry
    • ½ x 250g pack Waitrose Medium Egg Noodles


    1. Preheat the oven to 200°C, gas mark 6. Place the fillets in a medium roasting tin, pour the plum sauce over and leave the pork to marinate for about 10 minutes.
    2. Place the roasting tin in the oven and bake for 15 minutes. Remove from the oven and baste the fillets with the plum sauce. Continue roasting for another 20-25 minutes, until the pork is thoroughly cooked and there is no pink meat. About 10 minutes before the end of the cooking time, add the prepared plums to the tin, cut-side down.
    3. Remove the fillets from the oven, cover with foil and leave in a warm place to rest for 5 minutes. Meanwhile, cook the Chinese style stir fry and the noodles according to pack instructions. Toss the cooked vegetables and the noodles together in a saucepan.
    4. Cut the pork into generous diagonal slices and serve with the stir-fried vegetables, noodles and roasted plums, drizzled with the juices from the roasting tin.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For a more intense flavour, marinate the meat in the fridge for up to 12 hours before cooking.

    Wash hands, equipment and work surfaces after handling raw meat.


    Average user rating

    4 stars