Easter pork fillet
Jam, no added sugar
3 tsp, apricot variety
1 tsp, ground
lean pork fillet
1500 g, (buy 1880g), fat trimmed
- Combine jam, mustard, cloves, ginger and cinnamon in a large bowl. Season well with salt and pepper. Trim pork of all visible fat. Cut fillets in half width-wise. Place fillets in bowl and toss to coat with marinade. Cover with plastic wrap and refrigerate for 2 hours, or ideally overnight.
- Preheat a grill on high. Place fillets on a shallow baking tray. Spray with oil and cook 12cm away from direct heat. Cook for 6-8 minutes each side, or until golden and just cooked through. Allow to stand at room temperature for 5 minutes before slicing.