Hoisin Pork and
Vegetable Stir Fry
What you need to Get:
1 Bruemar Pork Fillet
+ 3 tablespoons Hoisin sauce
+ 2 tablespoons Soy sauce
+ 2 tablespoons honey
+ 2 garlic cloves, finely chopped
+ 450 g Hokkien Noodles
+ 2 tablespoons vegetable Oil
+ 100 g snow peas, halved lengthways
+ 1 capsicum, diced
+ 2 carrots, diced
+ 1 tablespoon Soy sauce
+ 2 tablespoons Hoisin Sauce
+ 1 spring onion, sliced
+ Chili, optional
What you need to do:
In a small bowl, whisk together the hoisin sauce, soy sauce, honey and garlic.
Rub marinade over the Pork Fillet and place in a plastic container. Cover and refrigerate for 30 minutes or overnight.
Preheat oven to 220° C (Fan Forced). Heat noodles following packet instructions. Drain and keep warm.
Place Pork Fillet in a baking tray and roast for 15 minutes per 500 g. Once cooked through, transfer to a plate: cover loosely with foil and rest for 10 minutes before carving.
Heat 1 tablespoon of vegetable oil in a wok or large deep frying pan over medium-high heat. Stir-fry snow peas, carrots and capsicum for 2 minutes until almost tender and add sauce and noodles to finish off.
Slice the Pork Tenderloin thinly across the grain to ensure tenderness of the Pork.Top with sliced Pork Tenderloin, and scatter over spring onions and chilli.