Chilli Barbecued Pork Fillet | Daily Mail Online

Chilli Barbecued Pork Fillet

Food Styling: Lou Kenney. Styling: Charlie Phillips

Serves 4

Sticky barbecued pork is always a hit, and these tender little medallions grill up a treat.

350g-400g pork fillet, sliced into 2cm medallions

coarsely chopped coriander and finely sliced red chilli


2 tbsp tomato ketchup

2 tbsp sriracha chilli sauce

2 tsp worcestershire sauce

  •  Combine the marinade ingredients in a large bowl with 2 tbsp of vegetable oil. Add the pork and stir to coat. Cover and chill for up to a couple of hours.
  • Lay out the pork medallions on a plate, drizzle a little vegetable oil over both sides and season them.
  •  Barbecue over hot coals for 3-4 minutes each side until golden and firm when pressed.
  •  Arrange on a serving plate and leave to rest for 5 minutes, then scatter over coriander and chilli.