Pork fillet with orange and coriander marinade

Recipe from: 13 January 2016
recipe, pork, orange, coriander,dinner

Ingredients 11
Servings 4
Time 10min+ Standing time


  • 250
    fresh orange juice
  • 80
    soy sauce
  • 15
    freshly chopped rosemary
  • 10
    crushed coriander seeds
  • 3
    garlic, crushed
  • 5
    white pepper
  • 600-800
    pork fillet
  • 1
    packet cubed butternut
  • 1
    brinjal, cubed and salted
  • olive oil
  • rice, couscous or noodles, to serve


Mix the orange juice, soy sauce, rosemary, coriander seeds, garlic and pepper together. Pour over the pork and leave to marinate for at least 30 minutes or until you are ready to cook.

Spread the butternut and brinjal out onto a baking tray, season to taste and drizzle with olive oil. Roast for 20 minutes. Toss.

Put the pork and the marinade into a roasting tin and roast next to the vegetables for about 20 minutes, or until the pork is cooked through. Allow the meat to stand for 10 minutes. Slice and serve with vegetables and rice, couscous or noodles. (Strain the pan juices in the roasting tin and serve as a sauce.

Text and image: Ideas magazine

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Read more on: dinner  |  recipe  |  pork  |  coriander  |  orange

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