Chinese Roast Pork Tenderloin with Rhubarb & Gin Sauce

An easy dinner party main or Friday night treat.

Serves Serves 4


Serves 4

What you will need

400g pork tenderloin
1 Star anise
1 tsp Sichuan pepper
½ tsp pimento (allspice)
2 garlic cloves, minced
2cm fresh ginger, grated
2 tbsp Soy sauce
½ tsp Sesame oil
Cooked rice or noodles
Stir fried veg

For the Sauce:
1 jar Shaws Heritage Rhubarb & Gin Sauce
2 tbsp Coriander leaf, chopped
1 tbsp grated fresh ginger
1 Lime, juice & zest
1 tbsp Soy sauce
½ tsp Sesame oil


1. Pre-heat the oven to 200°C/fan 180°C/Gas 6
2. Score the pork with a knife and place in a container or bag for marinating.
3. Grind the star anise & Sichuan pepper in a pestle and mortar.
4. Mix these spices in a small bowl with the pimento, garlic, ginger, soy and sesame.
5. Pour the marinade over the meat and rub in. Leave in the fridge for 2 hours.
6. Place the meat on a roasting dish and cook in the oven for 15/20 mins (till done)
7. Meanwhile mix the sauce ingredients together in a bowl.
8. Cook the rice/noodles and vegetables to suit you.
9. Carve the meat into 2cm slices and place on plate with your vegetables and potatoes.
10. Drizzle the sauce over the meat and serve.

Still got some left over?

Dips for tortilla chips
Try a layer of chutney on your grilled snack
Use as a glaze over meat and fish
Add to your sandwich filling

Where can I grab a jar?

You can grab a jar of Rhubarb & Gin Sauce from any of the retailers in the list below.