My son Taylor had to devise a recipe for school that was relatively healthy and this is the dish that we came up with. It’s called Taylor’s Tasty Pork and it’s really good.
Taylor is seven and quite a fussy eater but he really likes Chinese-style cooking. You can adapt this recipe and sneak all kinds of vegetables in with the noodles – as long as it looks colourful the kids seem to love it! Taylor has also drawn a picture to go with it!
Love Jilly x
Taylor’s tasty pork recipe
2 pork tenderloin fillets, each about 250g
Piece of fresh root ginger, about 5cm
3 crushed garlic cloves
45ml soy sauce
45ml dry sherry
15ml vegetable oil
10ml sesame seeds
For the vegetable noodles:
1 large yellow pepper
4 spring onions
Grated rind and juice of half a lemon
15ml sesame oil
125g thin rice noodles
30ml vegetable oil
Preheat oven to 220’C/425 F/Gas mark 7
- Trim any fat from the pork, prick all over with a fork and place in a roasting tin (place both pieces so they aren’t touching).
- Peel and grate ginger. Mix garlic, ginger, honey, soy sauce, sherry and oil together in a bowl and pour over the pork, turning the pork until completely coated.
- Roast for 25 mins, turning the pork, basting and sprinkling it with sesame seeds after 15 mins
- Meanwhile prepare the vegetable noodles. Halve the pepper lengthways, remove core and seeds, and shred finely.
- Trim spring onions and slice diagonally. Rinse and drain beansprouts. Mix the lemon rind and juice with sesame oil.
- When meat is cooked, leave to stand. Place noodles in bowl and pour boiling water over them to separate.
- Heat the oil in a wok, add the pepper and spring onions and stir-fry for 1 minute. Drain the noodles and add noodles and beansprouts to the stir-fry.
- Place pork on carving board, pour the liquid from the roasting tin over the vegetable noodles still in the wok. Add the lemon, sesame oil and stir-fry briefly.
- Carve the meat into thin slices and serve with the vegetable noodles. Enjoy!