2 pork tenderloins
For the marinade
1 tsp five-spice powder
½ tsp ground cinnamon
2 tbsp each gluten free soy sauce, brown sugar, maple syrup
1 tsp dry sherry, or Shaohsing rice wine
thumb-sized piece ginger, grated
For the salad
2 tsp fish sauce
juice 2 limes
2 tsp soft brown sugar
1 red chili, thinly sliced
1 cucumber, halved lengthways, then sliced
small bunch mint, roughly chopped
Make marinade by mixing ingredients together. Put pork loin in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved.
Stir in chili. Put cucumber in a serving dish, sprinkle mint over, pour dressing over.
Heat the barbecue or griddle pan and cook pork loins, turning to ensure no burning, until cooked (depending on size of loins, generally around 10mins). Serve with cucumber salad.
Recipe adapted from: Good Food