Glazed pork with beetroot salsa
This dish brings together staples of Polish cuisine, beetroot and pork fillet which provide a hearty and quick roast - perfect for a midweek meal.
- Preparation Time20 mins
- Cooking Time35 mins
Nutrition per serving
- Energy573 Kcals
- Saturated Fat7.1g
- 2 pork fillet or tenderloins, trimmed, together about 550g/1 ½lb
- 4tbsp Kikkoman Teriyaki Marinade
- 1tsp ground coriander
- 1tsp Dijon mustard
- 1tbsp soft brown sugar
- 2tbsp sunflower oil
- 225g/8oz cooked beetroot
- 2 green-skinned apples
- 4tbsp sunflower oil
- 2tbsp cider vinegar
- 1tbsp Kikkoman Less Salt Soy Sauce
- 1tsp clear honey
- 1tbsp chopped fresh dill
For the pork, in a shallow dish mix the teriyaki marinade, coriander, mustard, sugar and 1 tablespoon of oil then add the pork and turn to coat. Cover and refrigerate for 2-3 hours.
Preheat the oven to 190°C/Gas mark 5. Drain the pork, reserving marinade, place in a roasting tin, drizzle with remaining oil and cook for 15 minutes.
Baste with the reserved marinade and cook 20-25 minutes more or until done.
To make the salsa, peel the beetroot and cut into matchsticks. Core the apples and cut into small dice. Whisk together the oil, vinegar, soy sauce and honey and toss with the apple and beetroot. Sprinkle the dill over.
Carve the pork and serve with the salsa along with new potatoes or crusty bread.
TipsUse beetroot that has been cooked but not pickled in vinegar or the salsa will have a harsh, acidic taste.
Trimmed pork chops, chicken joints and lamb cutlets can all be cooked in the same way - simply adjust the cooking time as necessary.