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  • 4 pork tenderloin steaks


  • 2 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/2 tsp Chinese 5 spice
  • 1 clove of garlic, crushed
  • 1 tbsp sunflower oil
  • 1 tbsp sesame oil

Apple Compote

  • 3 Pink Lady Apples, peeled, cored and diced
  • Zest of one lime
  • Juice of one lime
  • 3 tbsp water
  • 1 red chilli, finely diced
  • 1/8 tsp dried chilli flakes (optional)
  • 2-3 tbsp chopped corriander
  • 1 tsp flat parsley, chopped


  1. Mix together the ingredients for the marinade. Place the pork in a flat dish and massage the marinade into the pork. Cover and leave in the fridge for a minimum of 30 minutes (you could leave overnight if you wish).
  2. To make the apple compote, put the apples, lime zest, juice and water into a small saucepan. Cover with a lid and allow to soften for 10 to 15 minutes. Transfer to a liquidiser and process until smooth.
  3. Allow to cool and then add the remaining ingredients to the compote. Season with salt and pepper.
  4. To cook the pork, pre-heat the oven to 200C / 400F / Gas Mark 6. Heat a griddle until smoking and then place the pork steaks onto the griddle. Leave for 40 seconds and then turn 90 degrees to get a criss-cross effect.
  5. Turn the pork over and repeat again. Transfer to the oven and bake for 5 minutes.
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