Glazed pork fillet

Author: Simon and Alison Holst - TV Personalities, Authors

Photographer: Carolyn Robertson

First published: Jan 2012

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

Serves: 4

Time to make: 20 mins

Total cost: $13.40 / $3.35 per serve

(at time of publication)

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

Instructions

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 215cal

Kilojoules 900kJ

Protein 27g

Total fat 8g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 6g

dietary fibre N/S

Sodium 280mg

Calcium 10mg

Iron 2.5mg

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.

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