Marinated Pork Fillet with Maple Soy Sauce from Gluten Free and Easy

Marinated Pork Fillet with Maple Soy Sauce from Gluten Free and Easy by Robyn Russell


One ingredient that seems to cause great anxiety is soy sauce, but there's no need to miss out on this wonderful salty condiment. Just make sure you can use the brand iwth gluten free on the label or gluten-free tamari.

Ingredients:
2 pork fillets (I used 4 pork loin chops, not too thick)
1 tablespoon olive oil
1/2 cup (4 fl oz/125ml) white wine
1 cup (9 fl oz/250ml) chicken stock (Progresso is gluten free)
1 teaspoon pure corn starch, optional for thickening

marinade
3 tablespoons orange juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon crushed ginger (I bought a tube of ginger near the fresh herbs)
1 teaspoon crushed garlic (I mashed a garlic clove)
1/2 teaspoon Chinese 5-spice

method:
1. Mix together all the marinade ingredients in a glass or stainless steel bowl. Add the pork and turn to coat evenly in the marinade. Cover and refrigerate overnight. (I only refrigerated 6 hours.)
2. Preheat the oven to 350degrees.
3. Drain the pork fillets. Heat the olive oil in a frying pan over high heat and brown the fillets on all sides. Transfer the pork to an ovenproof dish and roast until cooked to your liking, about 15 minutes, depending on the thickness of the fillets.
4. Remove the pork from the oven, wrap in foil, and rest in a warm place for 10 minutes before serving.
5. Meanwhile, deglaze the frying pan with white wine, scraping the brown residue from the bottom of the pan. Add the stock and simmer gently until reduced, or, if you prefer, thicken the sauce with cornstarch. Adjust the seasoning if necessary with a little orange juice, soy sauce or maple syrup.
6. Unwrap the pork fillets, adding any accumulated juices to the sauce, then carve into thick slices. Serve with sweet potato and pumpkin mash and stir-fried Asian greens and drizzle with the sauce.

Serves 4