Glazed pork fillet

Trish Deseine's sticky, sweet pork is fuss-free and cooks quickly in one pot, making it a great midweek supper
By Trish Deseine
Glazed pork fillet
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the sauce

  • 4 large oranges, juice only, plus zest of 1 orange
  • 1 clove garlic, crushed
  • 2 cm fresh ginger, grated
  • splash fish sauce
  • splash soy sauce
  • pinch demerara sugar

For the pork

  • 1 whole pork fillet, (about 400g)

To serve

  • plain boiled rice
  • steamed green vegetables, such as green beans or sugar snap peas


1. For the sauce: gradually mix the sauce ingredients together in a small bowl, tasting as you go and adjusting the quantities until you have a nicely flavoured sauce.

2. Pour the sauce into a heavy-based frying pan over a medium-high heat, bring to the boil and boil for 3-4 minutes until reduced slightly.

3. For the pork: carefully add the pork fillet to the sauce and leave undisturbed for about 3 minutes, then turn the pork and cook for about 3 minutes on the other side.

4. Baste the pork with the sauce and cook for another 15-20 minutes, basting regularly, until the meat is cooked through and the sauce has reduced to a sticky glaze, adding a splash more orange juice if the sauce becomes too dry.

5. Remove the pan from the heat and set aside to rest for a few minutes before carving the pork into slices. Serve the glazed pork with rice and green vegetables.

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