August 4, 2016

Sweet and sticky recipes like this usually contain a lot of sugar: the addition of just a small amount of diet raspberry jam does the trick without the added sugar. Serves 4


1 Tbsp gluten-free soy sauce
1 tsp minced fresh ginger
1 tsp minced garlic
1 tsp coconut oil
500g pork tenderloin, trimmed and cut crosswise into 1.5cm slices
1/3 cup salsa
1 Tbsp diet raspberry jam
2 Tbsp chopped fresh coriander


  1. Combine soy sauce, ginger and garlic in a bowl.
  2. Heat oil in a fry pan over medium-high heat. Flatten each pork piece to 1 cm thickness using your fingertips. Add pork to the pan: spoon soy sauce mixture evenly over pork slices. Cook for 3 minutes or until browned. Turn pork over; cook for 3 minutes or until done. Remove from the pan.
  3. Add salsa and jam to the pan. Cook for 30 seconds or until slightly thickened, stirring constantly.
  4. Drizzle the pork with the salsa mixture, and sprinkle with coriander. Serve with stir-fried vegetables.
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