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
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.
|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|
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.
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.