Grilled Fillet Recipe
Pork fillet, ginger, garlic, honey, pepper & canola oil
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Ingredients
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Marinade
For grilling & finishing
Method
Marinade
Prepare pork
Trim the pork fillet of any silver skin and excess fat. Pat it dry with paper towels so the marinade adheres well.
Make marinade
In a medium bowl combine the grated ginger, minced garlic, 2 Tbsp honey, 2 Tbsp canola oil, 1 tsp freshly ground black pepper, 1 tsp salt, and 1 Tbsp soy sauce (if using). Add 1 tsp rice vinegar or lemon juice if using for brightness. Whisk until honey is dissolved and the mixture is homogenous.
Marinate
Place the pork fillet in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is well coated. Remove excess air from the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 20–30 minutes but no longer than 1 hour at room temp.
Grilling & finishing
Preheat grill or pan
About 15 minutes before cooking, remove the pork from the refrigerator to come closer to room temperature. Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set a heavy skillet or grill pan over medium-high heat. Oil the grates or skillet lightly with about 1 tsp canola oil to prevent sticking.
Cook through
After searing, move the fillet to indirect heat on the grill or reduce the pan heat to medium-low. Cover (or use the oven at 375°F / 190°C if using a skillet) and continue cooking until the internal temperature reaches 145°F (63°C) for slightly pink, juicy pork. This usually takes another 8–12 minutes depending on thickness. If you prefer, baste once during this stage with a spoonful of the reserved marinade brought to a boil for at least 1 minute to ensure safety, or with 1 tsp extra honey mixed with a little oil for glazing.
Rest
Transfer the pork to a cutting board and tent loosely with foil. Let it rest 5–10 minutes to allow juices to redistribute. During resting, the internal temperature will rise a few degrees.