SunPork Fresh Foods Super Crunchy Honey Pork
Sweet & Sour Pork Salad
Say goodbye to bland lettuce and hello to a burst of sweet, sour, and savoury goodness that will leave you craving for more with our irresistible combination of succulent pork and fresh salad greens.

35 mins



What you’ll need


  • 500g SunPork Pork Tenderloin
  • ⅓ cup plum sauce
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • 1 garlic clove, crushed
  • 400g red cabbage, finely shredded
  • 175g baby capsicums, thinly sliced
  • 300g pineapple, peeled, cut into thin wedges
  • 150g sugar snap peas, blanched, sliced
  • 50g fried noodles
  • 2 spring onions, thinly sliced

How to make it

  1. Pre-heat fan forced oven to 200ºC.
  2. Place the Pork Tenderloin on a greased and lined baking tray and season.
  3. Combine the plum sauce, soy sauce, rice wine vinegar and garlic in a jug.
  4. Brush the Pork Tenderloin with 2 Tbsp. of marinade, reserving the rest to dress the salad.
  5. Roast the Pork Tenderloin for 15 mins or until just cooked through.
  6. Set aside for 5 mins to rest.
  7. Meanwhile, combine the cabbage, capsicum, pineapple and sugar snap peas in a large bowl and drizzle with half the reserved dressing, tossing to combine.
  8. Thickly slice the Pork Tenderloin and arrange over the salad and drizzle with remaining dressing.
  9. Serve topped with noodles and spring onions.