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Mary Berry’s Sticky Soy and Ginger Pork Fillet

The flavourful marinade does all the hard work in this sticky soy and ginger pork fillet recipe from Mary Berry.

From the book

Mary Berry

Introduction

Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too. Make sure you heat it well before pouring over the cooked pork.

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Ingredients

1 large pork fillet (600g/1lb 6oz)
4 spring onions, finely shredded into long, thin strips
1 red chilli, deseeded and thinly sliced
2 tbsp chopped coriander
For the marinade:
4cm (1½in) fresh root ginger, peeled and grated
2 garlic cloves, crushed
4 tbsp soy sauce
2 tbsp sweet chilli sauce
3 tbsp honey

Method

To make the marinade, measure all the ingredients into a dish and mix well.

Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge.

Preheat the oven to 220°C/200°C fan/Gas 7 and line a small roasting tin with non-stick baking paper.

Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through.

Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.

Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally.

Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander. Serve with rice or noodles.

Mary’s tips:

Can be marinated up to 8 hours ahead. if serving cold can be roasted up to 4 hours ahead.

Freezes well raw in the marinade.

Reviews

5 out of 5 stars

3 Ratings

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3 Comments

    default user avatar Lesley

    Lovely – cooked exactly to recipe – was delicious – will try with chicken next time

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    default user avatar Mandy

    Turned out so tender and flavoursome. I tried this in my oven air fryer cooking it slightly less in time about 20 minutes, at 180 degrees C. Popped a thermometer in it whilst cooking and let it reach 63 degrees C. My fillet was smaller at 450g. Will definitely be cooking this again!

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    default user avatar Rosemary

    Absolutely delicious!!! Our new favourite roast!

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