Sweet and sour pork fillet



Serves 2-4

  • 1 pork fillet (pork loin)


For the marinade:

  • 3 tablespoons ketchup
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon rapeseed oil
  • 1 clove garlic, peeled
  • 7cm knob fresh ginger, peeled
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • Juice of 1/2 lemon
  • 1 teaspoon dark brown sugar


Prep time: 5 minutes and 30 minutes – 8 hours to marinade
Cooking time: 25 minutes
Total time: 30 minutes

Sweet and sour pork fillet

Pork fillet (sometimes called pork loin) is a lovely tender part of the pig that can often get overlooked. Inexpensive compared to most animal fillets, it can be used with a variety of flavours depending on the time of year. It lends itself well to marinading and only takes 20-25 minutes on the grill or in the oven.


Put the marinade ingredients in a nutribullet or food processor and blitz to a thick puree. Place the pork fillet into a deep cermaic or glass tray and pour over the marinade. Massage in well with your hands and leave to marinade for at least 30 minutes – 8 hours.

Preheat your barbeque to a medium heat. This will also work well in the oven where you can preheat it to 180/350/gas 4.

For the barbeque, cook over a medium heat for 25 minutes basting from time to time. If you are using an oven, place the pork in a roasting tray and cook for 25 minutes.

Once cooked, cover the pork with tin foil and place it on the side to rest for 2 minutes. If you have any spare marinade add it to a medium sized saucepan along with 200ml water and a beef stock cube.  Bring to the boil and reduce it down for 15 minutes or until it thickens.

Serve with buttered new potatoes, broccoli and green beans.



To test if the fillet is cooked, squeeze it in the middle on either side with your thumb and index finger. It should feel pretty firm to the touch but with a little bounce. If you feel it’s squishy, then it needs a little more cooking. If it is firm as a rock, then get it off straight away. It’s nice to slice it on the diagonal before you serve. Some of the meat might look pinky-grey. Fear not! As long as the texture of the meat has changed from fleshy to cooked and it is hot to the touch, then you are good to go.”

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