Fragrant garlic-grilled pork medallions

This is a great dish for those trying to avoid too much fat in their diet. Pork fillet is a very lean (and pleasingly inexpensive) cut of meat, but marinated and grilled like this it stays moist. It’s delicious, especially if you allow the edges to caramelise under the hot grill, and is a brilliant dish for garlic lovers.

One fillet will serve two people. For every fillet you cook, you’ll need:

1 pork fillet
4 tablespoons light soya sauce
2 tablespoons dark soya sauce
4 tablespoons oyster sauce
2 tablespoons hoi sin sauce
2 tablespoons soft brown sugar
1 red chilli
1 head garlic
Coriander or spring onion to garnish

Slice the long fillet into discs about a centimetre thick. Place in a bowl with the sauces, honey, sliced chilli and finely chopped garlic, stir well to coat and leave in the fridge overnight.

Place the medallions of pork under a hot grill or on a barbecue, and cook for four minutes per side, basting with the marinade. Bring any remaining marinade to the boil in a small pan, and use as a thick sauce. Serve over rice, with some crisp steamed vegetables.