Marinated pork fillets


2 x 450g pork tenderloin fillets, trimmed of excess fat and sinew

To make marinade

2 garlic cloves, peeled
1 tbsp thyme leaves
¼ tsp dried chilli flakes
½ lemon, zest and juice
½ tsp flaked sea salt
2 tbsp clear honey
2 tbsp olive oil


1. Start by making the marinade. Pound the garlic with the thyme, chilli, lemon zest and salt in a pestle and mortar to make a thick, aromatic paste. Transfer to a large bowl and stir in the lemon juice, honey and olive oil. Add the pork fillets, season with black pepper and coat in the marinade. Cover and leave to marinate in the fridge for 3-4 hours.

2. Drain the pork, reserving the marinade. Cook on a hot barbecue or griddle pan for 20-25 minutes, turning regularly and brushing with the reserved marinade, until thoroughly cooked.

3. Allow the pork to rest for 10 minutes, then slice thickly. Delicious with a large green salad and boiled new potatoes.

Drink recommendation

This light red has the body to match the pork. Le Paradis 2009 Chinon, Loire, France.

Marinated pork fillets
  • Preparation time: 10 minutes, plus marinating
  • Cooking time: 20-25 minutes, plus resting
  • Total time: 30 minutes to 35 minutes 35 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 995.792kJ
Fat 9.7g
Saturated Fat 2.6g
Carbohydrate 5.3g
Sugars 4.9g
Salt 0.57g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 14 ratings

This recipe was first published in Wed Jun 01 16:07:00 BST 2011.