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Saltbush pork tenderloin with mandarin glaze & multigrain fried rice

This oriental-inspired pork dish from Young George's Melissa Palinkas will leave all your friends wanting more.

 

 

Prep time: 25 mins, including pre-cooking and cooling time

Cook time: Around 10 mins

Serves: 4, generously

 

Ingredients

  • 4 free range Plantagenet Pork fillets, trimmed
  • Saltbush stems, leaves removed (keep a few on top)

Tip: The stripped stems of saltbush or rosemary make great skewers for meat and veggies. They pack more flavour into a dish and are kind to your purse and the environment.

Mandarin glaze

  • 2 seedless mandarins, juiced 
  •  2 tbsp local honey
  • 1 tbsp dijon mustard
  • 1 tbsp mirin
  • 2 tbsp soy sauce
  • Freshly ground black pepper 

Multigrain fried rice

  • ½ cup red and white quinoa
  • ½ cup puffed grains
  • ½ cup brown rice
  • 250g peeled cauliflower stalks and leaves, finely chopped
  • 250g broccoli stems, peeled and finely chopped
  • 1 bunch spring onion tops, sliced

Fried rice seasoning

  • 2 tbsp Chinese wine
  • 2 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp ginger, microplaned
  • 2 cloves garlic, microplaned
  • 1 red chilli, deseeded and sliced
  • Freshly ground black pepper
  • Olive oil for cooking
 

Preparation

Pork: Cut fillets into medallions, skewer onto saltbush stems and set aside.

Glaze: Combine all ingredients, whisk well and set aside.

Quinoa and rice: Cook according to packet directions. When cool, mix together and stir in puffed grains and set aside.

Seasoning: Combine all ingredients, whisk well and set aside.

 

Method

  • Drizzle a hot pan or skillet with olive oil. Apply glaze to skewered pork with a pastry brush.
  • When the oil is hot, place the skewers into the pan, glaze side down. Cook for 2-3 minutes, brushing on more glaze once or twice.
  • Turn skewers over and cook for another 2 minutes then remove from the pan to rest. They’ll need at least 2 minutes resting time.
  • Meanwhile, sautee the stalks, stems and leaves in some olive oil in a separate pan.
  • Stir through the multigrain rice mix, add the spring onion tops and lightly stir fry.
  • Add the fried rice seasoning and stir fry until the rice and vegetables are coated, the spring onion tops are slightly wilted and the rice is heated through.
 

To plate

  • Spoon a generous portion of rice onto the plate, place a skewer on top and drizzle over any leftover glaze to serve.

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