• 2 (about 300g each) pork fillets
  • 125ml (1/2 cup) ironbark honey
  • 1 1/2 tsp Chinese five-spice powder
  • 1/4 tsp finely ground black pepper
  • 1/4 tsp salt
  • 1 tbs sesame seeds


  1. Preheat oven to 200°C. 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.
  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.
  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.
  4. Cut the pork diagonally into 1cm-thick slices.. Top with pork and drizzle with pan juices. Sprinkle with sesame seeds and serve immediately. Serve with Asian noodles.

Succulent peach and lively tropical fruit with a dash of smooth vanilla and a glorious zesty finish.