I recently had a request on social media for more healthy meal ideas that aren’t just chicken. When I spotted a beautiful pork fillet reduced at Tesco, I couldn’t resist bringing it home. Rather than a plain roast, my trainer and I decided to give it a Chinese-style twist and enjoy a modest portion of rice noodles to balance things out.
This turned out to be incredibly tasty. The pork was exceptionally tender and very lean, so there was no waste and no need to trim excess fat. Ideally the fillet would have marinated overnight to deepen the flavours, but since it was on its sell-by date and I was hungry, I roasted it the same day — and it still came out superb.
If you are cutting back on carbohydrates, simply load up on the stir-fried vegetables and skip the rice noodles. In our meal we each had a small portion of noodles — around 75g per person — which keeps the dish light while still satisfying those noodle cravings. This recipe is generous enough to share with friends, though we ended up polishing off the whole thing between the two of us.
Chinese-style roast pork
Ingredients
- 1 pork fillet (lean cut, around 500–700g)
- 2 tbsp sesame seeds
- 2 tbsp gluten-free soy sauce or tamari
- 1 dessert spoon (about 1 tbsp) honey
- 1 tsp chilli flakes (adjust to taste)
- 3 cloves garlic, crushed
- Drizzle of toasted sesame oil
- Preheat the oven to Gas Mark 5 (around 190°C / 375°F).
- Lightly drizzle a baking tray with toasted sesame oil to prevent the pork from sticking.
- In a small bowl combine the sesame seeds, chilli flakes, soy sauce (or tamari), honey and crushed garlic to make a marinade.
- Place the pork fillet in the prepared tray and pour the marinade evenly over the meat.
- Rub the marinade into the pork so that it is fully coated. Make sure the sesame seeds stick to the surface.
- Allow the pork to stand briefly at room temperature, or for best results cover and refrigerate overnight to let the flavours develop.
- Roast the fillet in the preheated oven for about 30 minutes, depending on thickness and desired doneness. Check that the internal temperature reaches a safe level for pork.
- Remove from the oven and let the meat rest for 5–10 minutes before slicing. Resting retains the juices and keeps the pork tender.
- Slice and serve the pork over the noodles and vegetables, or alongside a generous heap of stir-fried greens.
Rice noodles and stir-fry
Ingredients (per person)
- 100g rice noodles (or 75g for a smaller portion)
- 1 tbsp soy sauce or tamari
- 1 pack mixed stir-fry vegetables (fresh or frozen)
- 1 tsp coconut oil or other neutral cooking oil
- Heat the coconut oil in a wok or large frying pan over high heat.
- Add the mixed vegetables and stir-fry for 2–3 minutes until they are bright, crisp-tender.
- Briefly soak or cook the rice noodles according to the packet instructions, drain, then add them to the wok with the vegetables.
- Drizzle the soy sauce over the noodles and stir-fry for another 1–2 minutes to combine the flavours and heat everything through.
- Serve the stir-fried noodles and vegetables on plates and top with slices of the roasted Chinese-style pork.
Why this works: The honey and soy balance the sesame and garlic, creating a sticky glaze that complements the natural sweetness of lean pork. The sesame seeds add texture and a nutty aroma, while a splash of toasted sesame oil deepens the overall flavour. Paired with quick stir-fried vegetables and a modest portion of rice noodles, this dish is both satisfying and well balanced.
Serving suggestion: Garnish with extra toasted sesame seeds and thinly sliced spring onions or a wedge of lime if desired. Leftovers keep well and make a great next-day lunch.
Simple, delicious and perfect for entertaining — this is a real winner.