Ingredients
- 2tbsp hoisin sauce
- 1tbsp soy sauce
- 4tsp runny honey
- ½tsp Chinese 5-spice powder
- 600g (1lb 5oz) free-range pork tenderloin, cut into 2 or 3 large pieces
Method
Combine the marinade ingredients in a non-metallic bowl and coat the pork well. Marinate for 1 hour, or up to overnight.
Remove the pork from the marinade, season and cook on the hottest part of the barbecue for 15 to 20 minutes, turning occasionally until the outside is charred and slightly caramelised. Then slice and serve with our sweetcorn.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.