Autumn pork fillet

Kikkoman-style spring rolls with breast of chicken 120 of 444 Ciabatta with creamed tuna and capers

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Autumn Main courses Meat Vegetables Potatoes Naturally Brewed Soy Sauce Stir-fry Sauce

Preparation time: 1h 5 mins

Calorific value (per portion): 2161 kJ / 516 kcal

For the pork fillet:

3 tbsp. Kikkoman Stir-fry sauce
3 tbsp. cooking oil
Freshly ground pepper
600 g pork fillet
200 g apricots
2 red peppers
200 g pumpkin flesh
1 courgette
2 onions
6 tbsp. Kikkoman naturally brewed soy sauce
1/4 tsp. ground cardamom
1 pinch ground pimento
1 pinch ground cinnamon
freshly ground pepper

For the roast potatoes:

2 tbsp. pumpkin seeds
2 tbsp. pumpkin seed oil
600 g small, cooked potatoes
3-4 tbsp. Kikkoman Stir-fry sauce
coarsely ground pepper

Also: 1 oven bag

Preparation

Mix together the Stir-fry sauce, oil and pepper, dab the fillet dry and brush it with the sauce and oil mixture. Wash, halve and de-stone the apricots. Halve the peppers, then clean, wash and cut them and the pumpkin flesh into large pieces. Wash the courgettes, cut into semi-circular slices, peel the onions and cut into rings.

Season the apricots, pumpkin flesh, courgette and onion with soy sauce, cardamom, pimento, cinnamon and pepper. Prepare the oven bag according to the pack instructions and put the vegetables inside it. Place the fillet on the vegetables, close the oven bag and cook in a pre-heated oven at 180°C (Gas mark 3, convection oven 160°C) for approx. 35 minutes.

Chop the pumpkin seeds and sauté them in hot oil with the potatoes, then season with Stir-fry sauce and pepper. Remove the fillet and vegetables from the oven bag and serve with the sautéed potatoes.