Trim any silver skin or excess fat from the pork fillet and pat it dry with paper towels. Leaving it dry helps the marinade adhere and promotes even browning.

Make the marinade

In a small bowl combine grated ginger, minced garlic, honey, canola oil, ground black pepper, salt, soy sauce (if using) and lime/lemon juice. Whisk until honey is dissolved and ingredients are evenly combined.

Place the pork fillet in a shallow dish or resealable plastic bag. Pour the marinade over the pork, turning to coat evenly. Press out excess air and seal (or cover the dish). Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, a 15–20 minute rest at room temperature after coating is acceptable.

Remove the pork from the refrigerator 20–30 minutes before cooking to take the chill off. This promotes even cooking.

Grilling / cooking

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat with 1 teaspoon canola oil until shimmering.

Sear the fillet

Remove the pork from the marinade, letting excess drip off (discard used marinade). Place the fillet on the hot grill or skillet. Sear, turning occasionally, to get an even brown crust—about 2–3 minutes per side depending on thickness.

Cook through

After searing, move the fillet to a cooler part of the grill or reduce heat to medium. Continue cooking until an instant-read thermometer inserted into the thickest part registers 145°F (63°C). This typically takes an additional 6–10 minutes depending on thickness and grill heat. For stovetop, you may finish in a 375°F (190°C) oven for 6–10 minutes.

Rest

Transfer the pork to a cutting board and tent loosely with foil. Rest for 5–10 minutes. Resting allows juices to redistribute and final carryover cooking to finish to a safe, juicy result.

Finish & serve

Slice the rested fillet into 1/2-inch thick medallions. Taste and adjust with a pinch of extra freshly ground black pepper if desired.

Arrange slices on a platter, drizzle lightly with any reserved warm honey (if you like a glossy finish) or a small spoonful of fresh lime juice. Sprinkle chopped cilantro or parsley and serve with lime wedges on the side.