Autumn pork fillet

Chirashi sushi with stir-fried chicken 21 of 32 Chicken drumsticks in tomato marinade

Kikkoman Sauces 478

Category 32

Ingredient 30

Videos 0

World Cuisines 11

Specials 32

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

Total time 65 mins

Preparation time: 65 mins

Nutrition facts (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.