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Mary Berry’s Sticky Soy and Ginger Pork Fillet
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction from Mary Berry
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.
Ingredients
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
4.9 out of 5 stars
38 Ratings
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