Maple Garlic Marinated Pork Fillet

Pork fillet is such an easy dinner. You can BBQ or bake in the oven. Just rest, and carve and one fillet can feed 3 people easily (4 if you are behaving yourself). This Maple Garlic Marinated Pork Fillet is pretty easy but you can get creative. I find asian marinades work well, or wine + mustard, cider, apples … whatever takes your fancy.


2 tablespoons Dijon mustard

1 teaspoon sesame oil

3 cloves garlic, minced

freshly ground black pepper to taste

120ml maple syrup

120ml chicken/pork stock/broth

675g pork fillet



Combine mustard, sesame oil, garlic, black pepper, broth and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the fridge at least eight hours, or overnight.
Preheat barbecue for medium-low heat.
Remove pork from marinade and set aside. Transfer remaining marinade to a small saucepan, and cook over medium-low heat for 5 minutes.
Brush barbecue grate with oil and place meat on grate. Cook pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until pork is no longer pink.
You could also roast the pork fillets in the oven for 45 minutes at 190 degrees C, or until no longer pink in the centre.

Rest the pork and slice – serving with salad/greens and potatoes

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