About this recipe:Pork fillet (tenderloin) is an excellent cut of meat for steaming as it's so lean and tender. These aromatic parcels contain slices of pork with new potatoes, courgettes and red pepper, steamed with Oriental flavourings for an easy, light meal.
280g even-sized new potatoes, scrubbed
175g pork tenderloin
1 tbsp light soy sauce
1 tbsp dry sherry
1 tsp vegetable oil
25g fresh root ginger, peeled and finely chopped
½ tsp ground allspice
1 courgette, cut into fine julienne sticks
1 red pepper, deseeded and thinly sliced
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Method Prep:20min › Cook:20min › Ready in:40min
Put the potatoes in a steamer basket over a pan of boiling water and steam for 10 minutes. Remove and leave until cool enough to handle.
Meanwhile, trim any fat from the pork fillet. Cut it across into an even number of slices, each about 1cm thick. Mix together the soy sauce, sherry, oil, ginger, allspice and a little pepper for seasoning, in a bowl. Add the pork slices and toss to coat with the mixture.
Place 2 pieces of foil, each about 30 x 20cm (about the size of a sheet of A4 paper) on the work surface. Thinly slice the steamed potatoes (you can remove the skins first, if you prefer) and spread out on one half of each piece of foil, leaving a border of at least 2.5cm around the edge. Arrange the pork slices on top and pour over the juices. Scatter the courgettes and peppers on top.
Fold the other half of each foil rectangle over the top and make small overlapping folds along the edges to seal. Place the foil parcels in the steamer basket and steam for 15–20 minutes, until the meat and vegetables are cooked. About 4 minutes before the end of the, add the mange-tout to the water in the pan under the steamer.
Transfer the cooked parcels to warmed plates, open to reveal the contents and serve with the drained mange-tout.
For steamed turkey parcels, replace the pork with turkey breast fillet, cut into thin slices or strips. Omit the potatoes and instead cook Chinese noodles in the boiling water under the steamer, following the pack instructions. Serve with a salad in place of the mange-tout.