Grilled Fillet Recipe
Pork fillet, ginger, garlic, honey, pepper & canola oil
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Ingredients
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Marinade
To finish / garnish
Method
Marinade
Prepare and trim pork
Pat the pork fillet dry with paper towels. Trim any silver skin and excess fat so the surface is even for uniform cooking.
Make marinade
In a medium bowl, grate the fresh ginger and mince the garlic. Whisk together ginger, garlic, honey, canola oil, soy sauce, rice wine (or dry sherry), ground black pepper, sea salt, and red pepper flakes (if using) until the honey is dissolved and the mixture is homogenous.
Marinate
Place the pork fillet in a resealable plastic bag or shallow dish. Pour about three-quarters of the marinade over the pork, reserving the remainder for basting/finishing. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. Turn the pork once or twice so the marinade coats evenly.
Grill and finish
Bring to room temperature
Remove the pork from the refrigerator 20–30 minutes before cooking to take the chill off. Reserve the leftover marinade and keep it refrigerated until ready to use.
Continue cooking
Move the fillet to a cooler part of the grill or reduce heat to medium. Close the grill lid (or reduce heat on the pan and cover loosely with foil). Cook, turning occasionally and basting once with the reserved marinade, until the internal temperature reaches 140°F (60°C) for slightly pink center or 150°F (66°C) for fully cooked, about 10–14 minutes more depending on thickness. Use an instant-read thermometer inserted into the thickest part to check.
Rest
Transfer the pork to a cutting board and tent loosely with foil. Let rest for 8–10 minutes; carryover cooking will raise the temperature a few degrees and juices will redistribute.
Slice and serve
Slice the fillet into 1/2-inch thick medallions. Spoon any resting juices over the slices, garnish with chopped cilantro or parsley if desired, and serve with lemon or lime wedges for squeezing. Serve immediately.