Our latest recipe is one of my favourite meals to make. I love a great stir-fry because you can get so many good veggies into it and with the right sauce, it can be so tasty. I used our collagen-rich cottage bone broth to cook the rice in just to increase the nourishment value and add more depth of flavour to the rice.

Ingredients
For the pork
60ml soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
2 cloves garlic, crushed
1 thumb - sized piece ginger, grated

For the fried rice
250g brown rice , rinsed
500ml Carol’s Stock Market Cottage Bone Broth
100g chorizo, diced
½ head broccoli florets
½ yellow pepper, diced
½ red pepper, diced
3 - 4 spring onion, sliced (plus extra for serving)
Sea salt flakes & black pepper
Sesame seeds, to serve

Serves
4

Method
For the pork, stir together soy sauce, rice wine vinegar, honey, garlic and ginger in a shallow dish. Place pork tenderloin in the sauce and turn over in the sauce to coat. Cover dish and leave to marinade for about 1 hour in the fridge.

Pre-heat oven to 200°C / 180°C fan assisted. While oven is heating, take the pork out of the fridge so that it loses its chill.

While oven is heating, start on the rice. Put the rinsed and drained rice in a medium size saucepan and add the Cottage Bone Broth. Bring to a boil over medium high heat, then reduce heat to medium-low. Leave to simmer uncovered for 30 minutes.

Turn off heat but leave the pot on the stovetop. Cover with lid and leave to steam for another 5-10 minutes, until it has absorbed the remaining liquid. When oven is hot, transfer pork to a roasting tin. Roast for 25-30 minutes.

Tip: You can line the roasting tray with parchment paper which helps with clean-up.

While the pork is roasting, pour the remaining marinade into a small saucepan. Bring to a boil over medium high heat, then lower heat and leave to simmer until reduced by half, stirring occasionally. Set aside.

Once pork is cooked, remove from oven and cover with tinfoil, leave to rest for about until needed.

For the fried rice, heat a large pan over medium high heat, add the chorizo and cook until golden. Remove chorizo from the pan and leave to drain on paper towel. If there is a lot of oil left in the pan, drain some off but leave enough to cook with.

Add the broccoli florets along with a sprinkling of sea salt flakes and stir fry until they start to go tender. Reduce heat to medium then add the diced peppers and sliced spring onion. Cook just until tender.

Add the cooked chorizo back to the pan, along with the cooked rice. Taste for seasoning and add more salt if needed, along with a grinding of pepper and continue cooking for 1-2 minutes.

Spoon fried rice onto serving plates or bowls.

Cut the pork fillet in thick slices and arrange on top of the rice. Drizzle reduced marinade over the top. Finally, finish off with extra spring onion and sesame seeds.