Fillet of Pork with Garlic & Mayonnaise Leek and Orange & Carrot Soy Sauce

Ingredients for 4 portions Per portion: 2079 kJ / 496 kcal
5 tbsp. Kikkoman naturally brewed soy sauce 120 ml mirin (or sweet wine) 480 g pork fillet A little plainflour 1 tbsp. oil A little parsley For the orange & carrot sauce 200 g carrots 20 g butter 100 ml orange juice 1 tbsp. Kikkoman stir-fry sauce 2-3 sprigs of thyme 1 tbsp. sugar For the garlic & mayonnaise leek ½ a leek 80 g mayonnaise 3-4 cloves of garlic

Ingredients for 4 portions

Per portion: 2079 kJ / 496 kcal

5 tbsp. Kikkoman naturally brewed soy sauce
120 ml mirin (or sweet wine)
480 g pork fillet
A little plainflour
1 tbsp. oil
A little parsley

For the orange & carrot sauce

200 g carrots
20 g butter
100 ml orange juice
1 tbsp. Kikkoman stir-fry sauce
2-3 sprigs of thyme
1 tbsp. sugar

For the garlic & mayonnaise leek

½ a leek
80 g mayonnaise
3-4 cloves of garlic

Preparation

Preparation time: 45 mins

Orange & carrot sauce

Peel the carrots and cut them into 7-8 mm thick slices. Then blanch them. Heat up half of the butter in a pan and sauté the carrot slices. Add the orange juice and sugar. Season with stir-fry sauce, then add the remaining butter and continue to caramelise them. Sprinkle with thyme leaves and keep warm.

Garlic & mayonnaise leek

Cut the leek into 4-5 cm long, very fine strips. Put the leek, mayonnaise and grated garlic in a bowl and mix well.

Mix together the naturally brewed soy sauce and mirin in another bowl. Trim the fat and sinews off the meat and cut into approx. 2 cm thick slices. Then pound them thin with a meat tenderiser and coat them in flour.

Heat up oil in a frying pan and sauté the meat on both sides. Just before it is cooked, add the mirin and soy sauce mixture and glaze at high heat. Arrange the meat slices and caramelised carrots on a plate. Put the garlic & mayonnaise leek on top and garnish with parsley.