Glazed pork fillet

Try this glazed port fillet basted with an Asian-style sauce. So easy and so good!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 medium-small pork fillets (about 500g in total)

2 small cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon minced red chilli

4 teaspoons salt-reduced soy sauce

4 teaspoons sesame oil

2 tablespoons sherry

2 tablespoons apricot jamjellyX

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Instructions

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1 Place fillets on plastic wrap. Score both sides with diagonal cuts in a diamond pattern. Fold plastic over fillets and bang both sides with a rolling pin until half the original thickness. Place fillets in a plastic bag with the next six ingredients. Knead bag to mix and leave to stand.

2 Heat barbecue grill to medium-high or the hot plate to high. Remove fillets from marinade (and reserve the remaining marinade). Place fillets on barbecue and cook for 5-6 minutes each side. Press fillet with your finger, feeling it firm as it cooks.

3 Mix the remaining marinade with apricot jam and brush this mixture over fillet to glaze. Remove fillet from heat and leave to stand for 1-2 minutes then cut in half diagonally. Serve sliced with Crunchy kumara and cashew salad.

Serving suggestion

Alternatively, serve with a green salad.

Variations

Make it gluten free: Use gluten-free soy sauce.

HFG tip

This recipe freezes well.

Nutrition Info (per serve)

Calories 215 cal

Kilojoules 900 kJ

Protein 27 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre N/S

Sodium 280 mg

Calcium 10 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.