tender teriyaki fillet

Name: tender teriyaki fillet
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 2 Pork fillets (approx. 600 g each); 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, freshly ground black pepper; 7-10 Tbsp Sugar; 2 Organic limes; 1 (approx. 20 g) pinch of ginger; 7-10 Tbsp 1-2 red chillies; 150 ml Teriyaki sauce; 1 collar Spring onions; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

2 Pork fillets (approx. 600 g each)
7 TABLESPOONS Olive oil
7-10 Tbsp salt, freshly ground black pepper
7-10 Tbsp Sugar
2 Organic limes
1 (approx. 20 g) pinch of ginger
7-10 Tbsp 1-2 red chillies
150 ml Teriyaki sauce
1 collar Spring onions
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat and pat dry. Heat 3 tablespoons of oil in a large pan. Sauté the meat well all around. Season with salt and pepper and place on a baking tray.
2
Roast in a hot oven for about 15 minutes.
3
For the marinade, wash limes hot, dab dry and finely grate the peel. Halve the limes and squeeze them. Peel ginger and grate very finely. Clean the chillies, cut lengthwise, remove seeds, wash and cut into fine rings.
4
Mix teriyaki sauce, lime zest, lime juice, ginger and chilli. Season with salt, pepper and sugar. Fold in 4 tablespoons of oil.
5
Remove the meat from the oven, wrap it in aluminium foil and let it rest for about 20 minutes. In the meantime, clean and wash the spring onions and cut them diagonally into fine rings. Cut the meat into thin slices. Mix with the marinade in a large bowl.
6
Arrange fillet slices with the marinade on plates and sprinkle with spring onions. Baguette tastes good with it.