A Cook's Plot

Red Meat & Pork

Pork fillet with a ginger, soy and orange sauce

A fabulously easy recipe for entertaining

Although really, really easy to make, this is absolutely delicious and is my go-to recipe when people I don’t know very well come to dinner, as everyone loves it! I usually serve with sauté potatoes, and green beans. It works especially well served on a bed of my Carrot and coconut purée too (https://acooksplot.com/2023-04-20-carrot-and-coconut-puree)


Serves 6

  • 1 boneless pork tenderloin fillet, trimmed of fat
  • 4 spring onions, sliced
  • thumb-sized piece of fresh root ginger, grated
  • 100ml soy sauce
  • 100ml rice wine
  • 100ml orange juice
  • 1 tsp sugar
  • 1 tsp cornflour (optional)
  • spinach (or pak choi), to serve


Brown the pork tenderloin in a little oil for 5 mins, turning a few times, then add the remaining ingredients (except the cornflour and the spinach or pak choi) to the pan, plus 200ml water. Bring to the boil then turn down until only just bubbling very gently and simmer for 45 mins. Rest for 10 mins. Meanwhile, thicken the sauce if necessary: mix the cornflour with a little cold water, then add to the pan, stirring constantly, and turn up the heat until the sauce boils and coats the back of a spoon.

Briefly wilt the spinach or pak choi in a little salted water.

Slice the pork into 12 medallions and serve on a bed of the spinach or pak choi.

A Cook's Plot Tip

Use dark soy sauce, if possible, as this gives a slightly richer result but light soy is fine if that's what you already have

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