Chinese Style Pork Fillets

Prep time: 10 mins/Cook time: 20 mins

INGREDIENTS

2 pork fillets (approx.300g each)
1/2 cup honey
1 1/2 tsp Chinese five spice
1/4 tsp ground black pepper
1/4 tsp SAXA Pink Himalayan Salt Flakes
1 tbsp sesame seeds

Wilted spinach noodles

1 x 250g pkt rice stick noodles
1 bunch English spinach, ends trimmed, washed, dried, shredded
2 tsp vegetable oil
Salt & pepper to taste

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DIRECTIONS

STEP 1: Preheat oven to 200C. Line a baking tray with non-stick baking paper.

STEP 2: Place the pork fillets on the tray. Drizzle with honey and turn to coat. Combine the Chinese five spice, pepper and salt in a small bowl. Sprinkle pork fillets with Chinese five spice mixture.

STEP 3: Bake in preheated oven for 20 minutes or until pork is golden brown and cooked through. Remove from oven. Transfer to a heatproof plate and cover with foil. Set aside for 5 minutes to rest.

STEP 4: Meanwhile, heat a small non-stick frying pan over medium-high heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until lightly toasted. Remove from heat.

STEP 5: Meanwhile, make the wilted spinach noodles: Cook the noodles in a large saucepan of salted boiling water for 1 minute. Add the spinach and cook for a further 1 minute or until spinach wilts and noodles are tender.

STEP 6: Drain the noodle mixture and return to the pan. Add the oil and gently toss to combine. Divide wilted spinach noodles among serving bowls and season with salt and pepper.

STEP 7: Cut the pork diagonally into 1cm-thick slices. Divide the wilted spinach noodles among serving plates. Top with pork and drizzle with pan juices. Sprinkle with sesame seeds and serve immediately.