Miso Ginger Pork

This offering owes its genesis to a recipe by one Ellie Krieger, which derived from the ‘Washington Post’ and was reprinted in the Christchurch ‘Press’ of Wednesday 20 March 2019, on page 5 of the ‘Life’ section. Ellie’s recipe called for chicken breasts [which I shall have a go at some time], but in this instance I opted for tender pork tournedos instead.



2 tblsp mild miso paste.

1 tblsp olive oil.

1 tblsp honey.

1 tblsp balsamic vinegar.

1 tblsp grated fresh root ginger.

2 firm ripe pears, peeled, cored and cut into quarters.

4 25mm thick pork tournedos.

Salt to taste.

2 spring onions, finely chopped, for garnish.



Beat the miso, oil, honey, vinegar and ginger together into a paste and set aside. Prepare the pears and set aside.



Preheat the oven to 220°C. Toss the pears in the miso mixture and arrange on an oiled baking dish. Salt the tournedos on both sides and rub the remaining mixture over them. Place them on the dish and bake for 15 minutes. Remove from the oven, turn all items over and return to the oven for a further 15 minutes. Remove and arrange on plates and garnish with the spring onion. Serve immediately.


Serve with: Couscous with olives and basil, and a green salad.


Serves: 2.


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