Marinated loin of pork

This recipe is adapted from Mary Berry's marinated loin of pork with pineapple which is in Mary Berry's Complete Cookbook

1.5lb (0.75kg) pork tenderloin

Marinade

250ml (8fl oz) pineapple juice
2 tablespoons honey
2 tablespoons dark soy sauce
2 crushed cloves of garlic
2 tablespoons of fresh thyme
1 teaspoon of chinese five spice

Make the marinade in a flat glass dish.  Combine the pineapple juice, honey, soy sauce, garlic, thyme and five spice together.   Add the pork, cover with cling film and marinate in the fridge for 8 hours or overnight.

Remove the pork from the marinade reserving the marinade.  Put the pork flat fat side up in a small roasting tin.  Cover loosely with foil and cook in a preheated oven at 220c (200c fan, gas mark 7) for 40 minutes.

Remove the foil and pour the marinade over the pork.  Return to the oven for approx 20-25 minutes or until the marinade has darkened and the juices run clear.  Once cooked, carve the pork cover with foil and leave to stand for 10 minutes.  Strain the cooking juices and remove the fat, then reheat.  Serve the pork sliced with the juices poured over.

I served with roasted vegetables and new potatoes which were just drizzled with oil and cooked alongside the pork.