Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Serves: to serve 4

Prep Time: 15 Minutes + waiting

Cook Time: 45 Minutes

Ready In: 1 hr
+ waiting

1½ lb - filet mignon (tenderloin) of pork

2 tablespoons - honey (Acacia is best)

1½ oz - fresh ginger

1 teaspoon - five-spice powder

1 tablespoons - green peppercorns (finely chopped)

1 tablespoon - soy sauce

2 tablespoons - corn oil

2 tablespoons - olive oil

- salt and pepper

Peel the ginger and grate (shred) one half of it. Squeeze the other half in a garlic crusher then add a little salt and pepper, five-spice powder, soy sauce, honey and corn oil. Mix this well and then allow the meat to marinate in this mix for at least one hour (preferably longer). Either turn the filet or 'baste' it from time to time to ensure that the mixture has chance to permeate the meat
Remove the filet from the marinade and, using the olive oil, brown it on all sides in a cocotte (or other fireproof casserole dish). Add back the marinade and cover and leave to simmer for 30 minutes, turning from time-to-time. (If the juice caramelises too quickly, add a little water to thin it).
When the meat is cooked, remove from the cocotte and keep warm. Add the grated ginger and the chopped green peppercorns to the sauce in the pan and bring the liquid to near boiling. After a few minutes, your sauce will be smooth and creamy. Serve with Basmati rice or crisp, fresh vegetables.