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Recipe: Roast Pork with vegetable fried rice

Ingredients

500g boneless, skinless pork tenderloin
2 tbsp Chinese red vinegar or balsamic vinegar
1 tbsp fennel seeds
1/2 tbsp olive oil
1/2 tbsp Szechuan pepper
For the vegetable fried rice
1 tbsp olive oil
150g carrots, diced
1 egg beaten
300g long grain rice, cooked in vegetable stock and drained
100g frozen peas, thawed
100g canned sweetcorn, drained
100g canned pineapple chunks, drained and roughly chopped
1 tbsp Sanchi organic shoyu soy or tamari sauce
1/2 tsp ground white pepper
2 tbsp chopped spring onion, to serve

Instructions

Put the pork in a roasting tin with the vinegar, fennel seeds and the olive oil. Sprinkle with the pepper and set aside to marinate for 30 minutes.

Preheat the oven to 220C/fan 200C/gas 7. Cook the pork in the oven for 40 minutes or until cooked through. Leave to cool for 20 minutes in the tin. Meanwhile, heat the oil in a wok or frying pan and stir-fry the carrots for 1 minute, then add the egg.

Add the rice, peas, sweetcorn and pineapple and stir-fry for 5 minutes. Season with shoyu or tamari sauce and white pepper. Stir in the spring onions.

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