Miso & honey-glazed pork fillet

Name: Miso & honey-glazed pork fillet
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 400 g pork fillet; 1 tbsp brown rice miso paste; 2 tbsp clear honey; 2 tsp toasted sesame oil; 1 tbsp Japanese rice vinegar; 2 tsp reduced salt soya sauce; 1 clove garlic, crushed; 15 g ginger, peeled and finely grated; 300 g cooked rice, to serve; 160 g steamed greens, to serve; 2 tsp sesame seeds, toasted; 3 salad onions, thinly sliced

Sticky, sweet and savoury, this warming dish is low in saturated fat and full of flavour.

4.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time50 mins
Plusmarinating + resting

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400g pork fillet
1 tbsp brown rice miso paste
2 tbsp clear honey
2 tsp toasted sesame oil
1 tbsp Japanese rice vinegar
2 tsp reduced salt soya sauce
1 clove garlic, crushed
15g ginger, peeled and finely grated
300g cooked rice, to serve
160g steamed greens, to serve
2 tsp sesame seeds, toasted
3 salad onions, thinly sliced

Trim the pork fillet of any excess fat or sinew and cut it into 2 similar-sized lengths. In a large bowl, combine the miso, honey, sesame oil, rice vinegar, soy sauce, garlic and ginger. Add the pork pieces and mix well to coat. Cover and chill in the fridge for 1 hour.
Preheat the oven to 200°C, gas mark 6. Put the pork and marinade in a small roasting tin and roast for 20-30 minutes, basting every 10 minutes, until the pork is caramelised, cooked through, no pink meat remains and the juices run clear.
Leave to rest for 5 minutes, then slice and serve with the rice and greens, plus any juices from the tin, scattering over the toasted sesame seeds and sliced salad onions.