Five spice hoisin pork with cauliflower mash - Healthier Happier

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  • 2 tablespoons hoisin sauce
  • 2 cloves garlic, crushed
  • 2 teaspoons Chinese five-spice powder
  • freshly ground or cracked black pepper, to taste
  • 1 large or 2 small pork tenderloin fillets (500g), trimmed of fat and silver
  • 1 tablespoon chopped spring onion, to serve

Cauliflower mash

  • 1 small cauliflower (1kg), chopped finely
  • 2 cups low-fat milk
  • 2 cups water
  • 2 tablespoon reduced-fat cream cheese
  • freshly ground black pepper, to taste
  • 6 carrots (500g), peeled, cut into fingers
  • 2 bunches broccolini, trimmed
  1. Preheat oven to 200°C (180°C fan forced).
  2. Combine garlic, hoisin, five-spice and black pepper in a cup.
  3. Place pork in a small baking dish, spoon marinade over pork and toss to coat; tuck tail end of pork under for an even thickness. Bake uncovered for 20-25 minutes until browned and just cooked through.
  4. Place cauliflower in a medium sized saucepan with milk and water. Bring to the boil and simmer for 15 minutes until cauliflower is tender. Drain cauliflower, reserving milk mixture and return to the hot pot (off the heat).
  5. Mix through cream cheese and pepper. Mash the cauliflower with a potato masher, adding up to ½ cup reserved milk for desired consistency.
  6. Place carrots and broccolini in a steaming basket over a medium saucepan of boiling water. Cover and steam 5-7 minutes or until carrots are tender and broccolini is bright green. Alternatively, microwave in a covered dish with 2 tablespoons water on high (100%) for 4-6 minutes, stirring after 2 minutes.
  7. Remove pork from oven, cover with foil and allow to rest for 5 minutes.
  8. Slice pork thinly across the grain, reserving pan juices.
  9. Divide cauliflower mash, broccolini, carrots and pork between plates; spoon pan juices over pork, sprinkle with spring onion and serve immediately.

Hint

  • Pork can be marinated earlier, covered and stored in the fridge until required for as long as time permits, from 30 minutes to overnight.
  • Bake extra pork and use as a filling for rice paper rolls with carrot matchsticks, cucumber strips, bean shoots, mint, chives and hoisin dipping sauce.

Alternatives

  • Replace carrots and broccolini with seasonal vegetables.
  • Frozen vegetables can also be used instead.

Storage Suggestions

  • Meal is best eaten immediately.

Equipment List

  • Cup
  • Small baking dish
  • Medium sized saucepan
  • Colander
  • Potato masher
  • Steaming basket/microwave safe bowl
  • Cooks knife
  • Serving plates

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information


790g Quantity per serving Quantity per 100g
Energy 1465kJ 185kJ
Protein 42.0g 5.3g
Fat, total 6.9g 0.9g
— Saturated 3.3g 0.4g
Carbohydrate 22.2g 2.8g
— Sugars 21.1g 2.7g
Fibre 14.0g 1.8g
Sodium 448mg 57mg
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