Asian Marinaded Pork Fillet

We've had such lovely weather over the past week, that most people have dragged out the barbeques from the shed to fire them up for outdoor dinners.  Luckily I had the sense to clean our barbeque last autumn before we put it away in the SuperShed for the winter, so I didn't face a grotty, greasy, cobwebbed horror unlike half of my friends.  I'm a bit hyper about keeping it clean so I line the base of my gas barbeque with tinfoil before I use it (I do the same to my grillpan & roasting tray) so it can be cleaned really easily.

Anyway, enough of my obsessional cleaning quirks - I wanted to grill some pork fillet on the BBQ and thought I'd make a sweet and sticky Asian Marinade to keep it moist during cooking.  Most people would only ever stuff and bake pork fillet because it's perceived as being very dry due to the lack of fat.  Well I can guarantee that this pork was really juicy and tender - myself & The Hubs were really surprised with the result and therefore there were no leftovers for today's lunch... whoops!

I keep old screwtop pasta sauce jars to make marinades - it's very easy to throw all the ingredients into the jar, shake it up & then pour over your meat.  I trimmed the pork fillet & then sliced it into 2cm thick slices - any thinner and the meat will dry out.  Marinade the meat for at least 2 hours before cooking as you want those flavours to really penetrate and make a difference.

Asian Marinaded Pork Fillet

400g Pork Fillet, trimmed & sliced into 2cm rounds
80ml Oyster Sauce
2 tbsp Garlic Teriyaki Sauce
2tbsp Olive Oil
1 tbsp Soy Sauce
2 tbsp Honey
2 Garlic Cloves, crushed
2 tsp Ginger, grated

Place all your ingredients in a screwtop jar, put the lid on tightly & shake really well to combine.

Slice the pork fillet into 2cm slices & put them into a sturdy ziplok bag or plastic box with a tight-fitting lid.

Pour over the marinade, seal tightly & store in the fridge for at least 2 hours.

Preheat the BBQ or a grillpan and cook the pork for 4-5 minutes per side, basting frequently.

Serve with (and this is The Hubs' suggestion...) beer.