Okay so I did not make a post for last Friday since things with the PGCE have become incredibly real. Although it is half term this week for school students and their teachers the same cannot be said for me who is still in college this week… apparently to learn about the xylem and phloem. Alongside this I am now beginning to accumulate teaching hours so I am now having to learn how to plan lessons…
This was a bit of a last minute recipe so I was unable to marinade it for the full time required… whoops.
Ingredients (serves 4):
- 500g pork loin chops
- 4 tbsp soy sauce
- 1 tbsp clear honey
- grated zest and juice of 1 orange
- 3 tbsps grated ginger
Combine the soy sauce, honey, orange juice, ginger and orange zest in a sandwich bag. Add the pork to the bag seal, shake and store in the fridge for an hour.
Pre-heat the oven to 200oC before taking the pork out of the fridge. Take the pork out of the marinade and brown on all sides in an ovenproof pan. Pour the rest of the marinade over the pork and roast in the oven for 20 minutes (basting the pork with the juices every 5 minutes).
Adapted from here
Verdict: Sticky? Not exactly it was a little bit runny to tell you the truth. The taste of the orange was also rather overpowering so it would have been better if there had been half the amount of orange zest. What could have also helped is to have actually marinated the pork overnight so that all the flavours could permeate the meat.
I served this with microwaveable rice and steamed pak choi and it did make for a nice low-fat meal. It would have also made for great leftovers.
Calorie Count: 165 per serving
