Trim the fat from the pork fillets and cut in half.
Peel and finely dice the onions. Slice the leeks into thin strips and rinse under cold water. Peel and quarter the mushrooms.
Season the pork fillets with salt. Heat a splash of olive oil in a second frying pan and then sear in the pan. Turn them over when brown. Add the honey, water and soy sauce. Reduce this liquid to a syrupy consistency and add the five spice mixture, spooning it over the meat regularly to glaze it.
In a frying pan, caramelise the onions for 2 to 3 minutes with a splash of olive oil and a pinch of salt. Then add the leeks, season and cook for 3 to 4 minutes. Add the mushrooms, season again and cook for a further minute. Set aside and keep warm.
Serve the pork with the vegetables and decorate with sprigs of coriander.
«To add a sweet and sour taste to the sauce, you can replace the water with balsamic vinegar.»
Pork tenderloin cooked in a honey, Chinese five spice and soy sauce glaze served with caramelised onions, leeks and mushrooms.