Tender pork with an Asian-inspired sweet and sticky sauce.
Ingredients
- 2 x 350g pork fillets
- Cooking oil
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
Blueberry and Hoisin Sauce
- 2 cloves garlic – crushed
- 2 teaspoons fresh ginger – grated
- ¼ teaspoon chilli flakes
- ¼ cup blueberry jam
- ¼ cup hoisin sauce
- 1 ½ tablespoons red wine vinegar
- ¼ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
Method
- Preheat the oven to 180oC (160oC fan bake).
- Coat the pork fillets in a little cooking oil, garlic salt and pepper.
- Heat an ovenproof frying pan over a high heat and sear the pork fillets on all sides.
- Place the pan in the oven and cook for 5 minutes. Check for doneness. 63oC is a great temperature to get the pork to for medium succulence.
- Place the pork onto a warm plate and cover with foil.
- To the same pan, add a little more cooking oil and sauté the garlic, ginger and chilli flakes for 1 – 2 minutes.
- Whisk in the blueberry jam, hoisin sauce and red wine vinegar. Season with garlic salt and pepper.
- Tip any resting juices from the pork into the sauce.
- Slice the rested pork and drizzle with the sauce.