Photo by Julie O’Malley
Honey Glazed Pork
2 pork fillets
1 clove garlic, crushed
1 Tbsp tomato sauce
1 Tbsp soy sauce
2 1/2 Tbsp honey
Combine all marinade ingredients in a container long enough for the fillets to lie straight. Add whole fillets (slice just before serving) cover and place in fridge to marinate for as long as possible (24 hours if possible). Turning every so often.
Preheat oven 180c.
To cook, drain pork, reserving the marinade, and place on a wire rack over a baking dish. Bake for approx 10 – 12 mins.
While it’s cooking, pour the reserved marinade into a small saucepan and boil rapidly for a min or two to kill off any bacteria from the pork.
Remove pork from oven and pan fry on medium heat, pouring over the reserved marinade, until cooked through, allowing it to caramelise. Slice into approx half inch slices, serve with the caramelised sauce spooned over the top.