500g piece pork fillets
For the marinade
4 tbsp gluten free soy sauce
1 tbsp clear maple syrup
finely grated zest and juice 1 orange
large knob of root ginger, finely grated
Tip all the marinade ingredients into a shallow dish and stir to combine.
Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight.
Heat oven to 200C/fan 180C/gas 6.
Heat an ovenproof pan and take the pork out of the marinade.
Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so.
Serve the pork sliced with rice and steamed bok ckoi.
Recipe adapted from: Good Food