Grilled Fillet Recipe

Prepare aromatics

Peel and finely grate the fresh ginger until you have about 2 tablespoons. Peel and mince or press the garlic cloves to yield about 2 teaspoons of minced garlic.

Make marinade

In a bowl combine grated ginger, minced garlic, honey, canola oil, soy sauce, vinegar, ground black pepper, kosher salt, and red pepper flakes (if using). Whisk until honey is fully incorporated and the mixture is uniform.

Marinate pork

Place the whole pork fillet in a shallow dish or resealable plastic bag. Pour the marinade over the pork, turning to coat evenly. Seal or cover and refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to overnight but no more than 12 hours to avoid texture change.

Bring to room temperature

Remove the marinated pork from the refrigerator 20–30 minutes before grilling to take the chill off. Reserve the marinade for basting (see note) or discard if extremely contaminated by raw juices — if you plan to use it as a sauce, bring it to a full boil for at least 2 minutes first.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–425°F / 200–220°C). For stovetop, heat a heavy grill pan over medium-high heat and brush lightly with the extra canola oil.

Sear and grill

Brush the grill grates or pan with the extra canola oil. Place the pork fillet directly over the hot zone and sear, turning every 2–3 minutes to develop even color. Continue grilling for 12–18 minutes total, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). If the outside is browning too quickly, move the fillet to a cooler part of the grill and continue cooking.

Optional basting

If you reserved some of the marinade (and boiled it to make it safe), brush it onto the fillet during the last 4–6 minutes of cooking for extra glaze. Otherwise, brush lightly with additional honey diluted with a little water to prevent burning.

Rest meat

Remove the pork from the grill when it reaches 145°F. Tent loosely with foil and let rest for 5–10 minutes; carryover will bring it to the perfect juiciness and temperature.

Slice the rested fillet into 1/2-inch thick medallions. Arrange on a platter, sprinkle with chopped cilantro or parsley if using, and serve with lemon or lime wedges to squeeze over the meat.

Serve immediately with desired sides (rice, grilled vegetables, or a simple salad). Leftovers keep in an airtight container in the refrigerator for up to 3 days.