Ingredients

Method

• 400 g pork fillet
• 1–2 T canola oil
• sea salt and freshly ground black pepper, to taste
For the glaze, mix:
• 4 T orange juice
• 1 T tomato sauce
• 1 T sriracha sauce
• 1 t brown sugar
• 1 t soya sauce
• 1 clove garlic, crushed
• ½ t ginger, crushed
For serving:
• 300 g Woolworths baby marrow or butternut spaghetti
• 340 g Asian noodles
• extra soya sauce and sesame oil, for serving
• watercress, to garnish

Method

Ingredients

1. Slice the pork fillet into four, then slice across – almost through – and open out into steaks.

2. Sear in the canola oil, seasoning lightly. Add the glaze to the pan. Reduce the heat to low. Simmer uncovered, basting often, for 5 minutes or until the sauce is reduced and the steaks are glazed. Season to taste at the table.

3. Cook the vegetable spaghetti and noodles according to package instructions, then mix. If you like, add soya sauce and sesame oil to taste. Serve topped with the glazed pork steaks, garnished with watercress.

Cook's note: This satisfying supper will be ready in no time thanks to the succulent pork fillet – it’s such an affordable cut.

Find more pork recipes here. 

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude