Oriental Red Roast Pork



  • 750g Scotch fillet
  • 1 tablespoon liquid honey
  • 1 tablespoon soy sauce
  • 1 tablespoon hoi sin sauce (oriental bbq sauce)
  • 1 teaspoon red food colouring (optional)


  • Cut the meat into quarters lengthwise and place in bowl.
  • Place the pork and all other ingredients in a plastic bag and tie loosely.
  • Place in refrigerator 10-12 hours or overnight, turning occasionally.
  • Pre-heat oven to 170oC.
  • Drain the pork and place in baking tray.
  • Cook for 20-30 minutes until internal temperature reaches 71oC and the juices run clear when meat is pierced.