Last updated 19:43, Thursday, 19 June 2008

IN OUR opinion, although widely available and very healthy, pork fillet seems to be an under used cut of meat.

There’s so much talk of the credit crunch going around, therefore we are happy to inform you that it’s also quite cheap!

Perhaps you just don’t know what to do with it, but don’t worry, we are here to your rescue.

Once again we’ve got a super skinny treat that won’t seem as if you are denying yourself any flavour or enjoyment.

And another piece of good news is that it is super easy, but posh enough to dish up at a dinner party.

Serves 4

1 large piece pork fillet (or if you’re buying from a supermarket 2 packs of pork fillet)

Splash of oil

To Marinate

4 tblsp soy sauce

2 tblsp honey

Zest and juice of an orange

1 thumb sized piece of fresh ginger, peeled and grated

1 tsp sesame oil

Put all the marinade ingredients into a shallow dish and stir to combine.

Coat the pork all over with the sauce and leave to marinate. We’d suggest at least an hour. You could do this the day before and leave overnight.

Heat the oven to 200C

Heat up a frying pan with a splash of oil. Remove the pork from the marinade (but keep it for roasting) and brown the meat all over.

Transfer to a roasting tray and cover with the marinade.

Roast in the oven for around 15-20 minutes, depending on the thickness of the pork fillet. Baste the meat with the marinade half the way through.

* Serve with the greens below but we thought it was worth mentioning that if you do have any leftovers, here’s a tasty lunch idea for the following day.

Shred up the pork meat and put in a tortilla wrap with a dash of hoi sin sauce, some sliced cucumber, spring onion, lettuce and a little crème fraiche . . . yum!*

For the greens

Splash of veg oil

2cm piece of fresh ginger, peeled and grated

1 clove garlic, crushed

1 fresh red chilli, deseeded and chopped

Approximately 400g of mixed green vegetables such as – broccoli, mangetout, snow peas, spring greens and pak choi

Dash of water

2 tsp sesame oil

Dash of soy sauce

Heat up a wok until very hot with a splash of oil in.

Add the ginger, garlic and chilli and stir fry for a minute or so.

Put the larger vegetables in first, (which will take longer to cook) such as broccoli and snow peas and stir fry them for a minute or so before adding the smaller finer vegetables.

Stir fry for a minute then add the dash of water which will in effect steam the vegetables in the wok cooking them a bit quicker than stir fry alone.

It is really up to you how much you want to cook them but we prefer ours crunchy and crisp, which takes around 7-10 minutes overall.

Towards the end of the cooking time, add the sesame oil and soy sauce.

As you have used chilli and soy, we don’t reckon the stir fry will need extra seasoning, but taste and add some if you prefer.

For you chilli freaks, you may want to add some sweet chilli sauce too.

Noodles or rice would be a good accompaniment.