Hand Grown, Hand Picked, Hand Packed

Ginger pork eye fillet with vegetables

| Posted in: Savoury

1kg Pork Tenderloin - thinly sliced


1 tsp Bunda Ginga Powder

1tsp sea salt

1/3 tsp white pepper

1 chicken stock cube

1 tsp sugar

1/2 cup of water

2 tsp light soy

Pour marinade over pork and refrigerate overnight.

For the sauce:

1/4 cup chicken stock

1 tsp sugar

1 tbsp. soy sauce

1 tbsp. oyster sauce

Salt and pepper to taste


Blanch 500g broccoli florets and 1 sliced carrot in boiling water for 2 minutes

1.  Add marinated pork tenderloin to pan on medium heat and grill.  Remove once cooked.

2.  Add 25g of julienned fresh Bunda Ginga and 2 garlic cloves finely chopped to pan and caramelise.  Once lightly brown, return pork to the pan.

3.  Add the sauce to the pan and bring to the boil.  Add some arrowroot to thicken sauce.

Serve with blanched vegetables and sprinkle with crushed local macadamia nuts.


Thanks to our ladies in our packing and processing shed for their contribution to our reciepes. This one is by Anita Lo.

Share this article