Grilled pork fillet with orange marmalade glaze
4 serves
10 m
35 m
Ingredients
- 500 g vine ripened cherry tomatoes
- 3 bunches asparagus, trimmed
- 3 tablespoons olive oil
- 1 tablespoon salt reduced soy sauce
- 125 ml fresh orange juice
- ¼ cup orange marmalade, no added sugar
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 500 g pork tenderloin
- 300 g green beans, trimmed
Method
Step 1
Preheat oven to 200 °C. Line 2 baking trays with baking paper. Place tomatoes and asparagus on separate baking trays and drizzle with 2 tablespoons of olive oil. Roast for 15 minutes or until tender.
Step 2
Mix soy sauce, orange juice, marmalade, honey, balsamic vinegar and garlic in a small saucepan over medium heat, bring to a simmer and whisk until smooth. Remove from the heat. Keep warm.
Step 3
Meanwhile, heat a char-grill or barbecue to high. Brush pork with 1 tablespoon of oil and grill, turning occasionally until cooked through (15-20 minutes), remove from pan.
Step 4
While pork is cooking, bring a large saucepan of water to the boil. Add the green beans. Return to the boil and simmer for approximately 3 minutes or until just tender. Drain.
Step 5
Thinly slice the pork and drizzle with glaze. Serve with tomatoes, grilled asparagus and green beans.
