If you can’t make a meal from potato skins alone, I’d recommend serving it up with this marinaded pork.
This marinade can be used with basically any meat – I’ve tried it with both salmon and chicken as well.
It’s super great in summer as you can cook the pork on the BBQ – just wrap it in foil and plop on the grill until cooked through, then unwrap and grill over the flames for some colour and flavour on the surface.
- Garlic (3 cloves)
- Ginger in syrup (2 tbsp)
- Red chilli (1)
- Soy sauce (3 tbsp)
- Orange juice (150ml)
- Pork tenderloin fillet
1. Mince the garlic, ginger and chilli finely – you can remove the seeds from the chilli to keep the spiciness down a bit.
2. Mix the ginger, garlic, soy sauce and orange juice in a bowl.
3. Place the pork fillet in the bowl and turn to coat with the marinade. Ensure it’s as covered with marinade as possible, then chill for at least 4 hours.
4. Preheat the oven to 230°C.
5. Remove the pork from the bowl and scrape off any excess marinade.
6. Heat some oil in a saucepan and seal the pork all over.
7. Place the pork in a roasting tin then roast in the oven for 30-40 minutes (until the juices run clear).
8. Meanwhile, transfer the leftover marinade to a saucepan and simmer on a low heat while the pork is in the oven, until it reduces to a sticky sauce.
9. When the pork is cooked, carve into thick slices and serve with a healthy dollop of sauce on top.
As mentioned, I served this with my potato skins and some sweetcorn, but you can pair this with anything – maybe egg fried rice or mashed potato?
What do you think? Will you try it on you BBQ?