Honey Ginger Pork Fillets with Miso Kumara

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4

  • 3 tablespoons miso
  • 1 tablespoon tamari
  • 6 tablespoons honey
  • 3 tablespoons olive oil
  • 2 medium-large kumara (approx 700g)
  • 2 x 500g pork fillets
  • 4 cloves garlic, minced
  • 3 spring onions, finely sliced
  • 2 teaspoons freshly grated ginger
  • ¼ cup tamarai
  • ¼ cup rice wine vinegar
  • Broccoli to serve as a side
  • Sesame seeds to serve
  • Coriander leaves to serve
Pre-heat the oven to 160°C and line a baking tray with baking paper.

In a small bowl mix together the miso, tamari, 2 tablespoons of the honey and 1 tablespoon of the olive oil. Slice the kumara into rounds just a little less than 1cm thick, put into a bowl, spoon over the miso mixture and mix well to coat the slices. Arrange on the baking paper and bake for 25-30 minutes or until cooked through.
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan over a high-heat and sear the pork on all sides. Remove from the pan and set aside.

Add a little more oil if required then fry the garlic, spring onions and ginger for several minutes before adding in the tamari and rice wine vinegar. Stir and cook for 2 or 3 minutes before adding the pork back into the pan - only if your frying pan is oven-proof, otherwise transfer to a baking dish, and put into the oven.

Turn the oven up to 180°C and cook for 25 minutes or until just cooked through.

Remove from the oven cover loosely with tin foil and leave for 5 minutes before slicing.

Arrange the pork on a serving platter, spoon over the glaze then scatter over the coriander leaves and sesame seeds. Serve with the miso kumara and steamed broccoli or seasonal greens.



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