Name: Hoisin & Garlic Pork Tray Bake
Prep time: 15 min
Cook time: 1 h
Ingredients: 1.2kg boneless pork loin roast; 200g sachet Passage to Asia Hoisin & Garlic Stir-Fry Sauce; 450g sweet potato, peeled and cut into 1 cm thick slices; 1 large red capsicum, seeded and sliced thickly; 1 red onion, cut into 2cm wedges; 2 medium zucchini, sliced into 2cm thick rounds; 2 tbsp vegetable oil; Coriander leaves or shredded green onions, to garnish; Steamed jasmine rice, to serve (optional)

Passage to Asia Hoising & Garlic Pork Tray Bake

Hoisin and Garlic Pork Tray Bake

1.2kg boneless pork loin roast
200g sachet Passage to Asia Hoisin & Garlic Stir-Fry Sauce
450g sweet potato, peeled and cut into 1 cm thick slices
1 large red capsicum, seeded and sliced thickly
1 red onion, cut into 2cm wedges
2 medium zucchini, sliced into 2cm thick rounds
2 tbsp vegetable oil
Coriander leaves or shredded green onions, to garnish
Steamed jasmine rice, to serve (optional)

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Preheat oven 180C (fan forced).
Cut off pork rind, leaving a ½ cm layer of fat over the top. Place into a large roasting dish lined with baking paper and pour over half the Hoisin & Garlic Stir-Fry Sauce.
Arrange sweet potato, capsicum and onion around the pork. Drizzle vegetables with half of the oil. Spoon remaining sauce over the top of the pork.
Roast in the oven for 15 minutes, then baste pork with remaining sauce and add zucchini to pan. Drizzle vegetables with remaining oil. Roast for a further 30 minutes or until pork is cooked through and vegetables are tender.
Remove pork from roasting dish and partially cover with foil. Rest for 10 minutes before slicing. Serve pork with roasted vegetables. Pour over pan juices. Garnish with coriander leaves and serve with steamed rice if desired.

Tips & Hints:

1.2kg pork is weight of meat once pork has been trimmed of pork rind and any extra fat.
Cutting vegetables to recommended size will ensure they cook withing the 45-minute allotted cooking time.
Pork is well cooked if there's a little blush of pink in the middle.
Pork keeps cooking once it’s off the heat. Let it rest as above before serving.
Always slice pork against the grain to help it stay tender.
For even cooking, let pork come to room temp before cooking.

Preheat oven 180C (fan forced).
Cut off pork rind, leaving a ½ cm layer of fat over the top. Place into a large roasting dish lined with baking paper and pour over half the Hoisin & Garlic Stir-Fry Sauce.
Arrange sweet potato, capsicum and onion around the pork. Drizzle vegetables with half of the oil. Spoon remaining sauce over the top of the pork.
Roast in the oven for 15 minutes, then baste pork with remaining sauce and add zucchini to pan. Drizzle vegetables with remaining oil. Roast for a further 30 minutes or until pork is cooked through and vegetables are tender.
Remove pork from roasting dish and partially cover with foil. Rest for 10 minutes before slicing. Serve pork with roasted vegetables. Pour over pan juices. Garnish with coriander leaves and serve with steamed rice if desired.

Tips & Hints:

1.2kg pork is weight of meat once pork has been trimmed of pork rind and any extra fat.
Cutting vegetables to recommended size will ensure they cook withing the 45-minute allotted cooking time.
Pork is well cooked if there's a little blush of pink in the middle.
Pork keeps cooking once it’s off the heat. Let it rest as above before serving.
Always slice pork against the grain to help it stay tender.
For even cooking, let pork come to room temp before cooking.

Preheat oven 180C (fan forced).
Cut off pork rind, leaving a ½ cm layer of fat over the top. Place into a large roasting dish lined with baking paper and pour over half the Hoisin & Garlic Stir-Fry Sauce.
Arrange sweet potato, capsicum and onion around the pork. Drizzle vegetables with half of the oil. Spoon remaining sauce over the top of the pork.
Roast in the oven for 15 minutes, then baste pork with remaining sauce and add zucchini to pan. Drizzle vegetables with remaining oil. Roast for a further 30 minutes or until pork is cooked through and vegetables are tender.
Remove pork from roasting dish and partially cover with foil. Rest for 10 minutes before slicing. Serve pork with roasted vegetables. Pour over pan juices. Garnish with coriander leaves and serve with steamed rice if desired.

Tips & Hints:

1.2kg pork is weight of meat once pork has been trimmed of pork rind and any extra fat.
Cutting vegetables to recommended size will ensure they cook withing the 45-minute allotted cooking time.
Pork is well cooked if there's a little blush of pink in the middle.
Pork keeps cooking once it’s off the heat. Let it rest as above before serving.
Always slice pork against the grain to help it stay tender.
For even cooking, let pork come to room temp before cooking.

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Hoisin and Garlic Stir-Fry Sauce

A Sweet and tangy Chinese classic Hoisin and Garlic sauce is a wonderful addition to chicken for a family-friendly dinner. Better yet, marinate beef skewers or chicken wings and barbecue for an easy entertainer.

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