Ingredients

• 2 (about 300g each) pork fillets
• 125ml (1/2 cup) honey
• 1 1/2 teaspoons MasterFoods® Chinese Five Spice
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon salt flakes
• 1 tablespoon sesame seeds

Wilted spinach noodles

• 1 x 250g pkt rice stick noodles
• 1 bunch English spinach, ends trimmed, washed, dried, shredded
• 2 teaspoons vegetable oil
• Salt & freshly ground black pepper

Method

• Step 1 Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the pork fillets on the tray. Drizzle with honey and turn to coat. Combine the Chinese five spice, pepper and salt in a small bowl. Sprinkle pork fillets with Chinese five spice mixture.
• Step 2 Bake in preheated oven for 20 minutes or until pork is golden brown and cooked through. Remove from oven. Transfer to a heatproof plate and cover with foil. Set aside for 5 minutes to rest.
• Step 3 Meanwhile, heat a small non-stick frying pan over medium-high heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until lightly toasted. Remove from heat.
• Step 4 Meanwhile, make the wilted spinach noodles: Cook the noodles in a large saucepan of salted boiling water for 1 minute. Add the spinach and cook for a further 1 minute or until spinach wilts and noodles are tender.
• Step 5 Drain the noodle mixture and return to the pan. Add the oil and gently toss to combine. Divide wilted spinach noodles among serving bowls and season with salt and pepper.
• Step 6 Cut the pork diagonally into 1cm-thick slices. Divide the wilted spinach noodles among serving plates. Top with pork and drizzle with pan juices. Sprinkle with sesame seeds and serve immediately.