Glazed pork fillet
(at time of publication)
- 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
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.
Alternatively, serve with a green salad.
Make it gluten free: Use gluten-free soy sauce.
This recipe freezes well.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
dietary fibre N/S
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