pork fillet with orange teriyaki sauce.

Served with oven peppers and basmati rice.

Cooking time 30-40 minutes

2973 KJ / 711 calories

Ingredients for 2 servings.

Basmati rice – 150g

Soy sauce – 25ml

Pork fillet – 250g

Orange – 1

Garlic – 2 cloves, peeled and finely sliced

1 Spring onion, trimmed and finely chopped

Ginger root 15g, peeled and grated

2 bell red pepper, deseeded and finely chopped

Cornstarch – 4g

Salt and pepper to taste.

Instructions.

pork fillet with orange and teriyaki sauce

1. Rice preparation.

Put rice in a perforated bowl, place it in a medium-size bowl with cold water and wash very well until it flows through clearly.

In a medium cooking pot, add 300-450 ml water and boil, add salt to taste, once boil stir in the rice and simmer over low heat for approx. 10 minutes.

Once cooked take the pot off the stove and allow it to cool.

pork fillet with orange and teriyaki sauce

2. Bake pepper

Preheat your oven to 180 C/350 F

Halve the peppers, remove the seeds and cut the peppers into 1cm thin strips.

In a prepared baking sheet lined with baking paper, spread the sliced peppers, 2 slices of orange and leave a space for the seasoned meat.

Dazzle the sliced peppers with 1 tbsp of olive oil, salt and pepper to taste, place the tray in the preheated oven and bake for 12 minutes or until the peppers are soft and golden brown.

3. Meat preparation

Season the pork fillet on both sides with salt and pepper to taste, heat 2 tbsp of olive oil in a wok/frying pan on medium heat, cook the pork fillet for 3 minutes on each side.

Place the fried pork fillets on the baking sheet, top with orange slices and place the tray back into the oven, bake for more 10 minutes until the meat is light pink.

4. Prepare the sauce

pork fillet with orange and teriyaki sauce

Peel and finely chop the garlic cloves, peel the ginger root and grate finely. Cut the spring onion, place the same wok used above for pork fillet on medium heat, add 1 tbsp olive oil, stir in the chopped garlic, grated ginger and spring onion for 2-3 minutes.

Add 150ml water, soy sauce, cornstarch and orange juice. Deglaze the pan with prepared sauce, mix in 2 tbsp sugar, allow to simmer for about 2-3 minutes until the sauce is thickened, season the sauce with salt and pepper to taste.

5. Serving

After cooking is done and the pork fillets are cool, thingly slice the pork fillets. Serve the rice, baked paprika and the sliced pork fillets in 2 plates, top with chopped spring onion, teriyaki sauce and orange slices.

Enjoy your pork fillet with orange teriyaki sauce

pork fillet with orange teriyaki sauce

pork fillet with orange teriyaki sauce

pork fillet with orange teriyaki sauce

pork fillet with orange teriyaki sauce