favorite
print
like
Serves
US | Metric
Ingredients
  • 600 g Pork fillet tenderloin
  • 2 tbsps Thai 7 spice (store bought or homemade)
  • Pinch of salt and pepper
  • 1 tbsp Avocado oil (or oil of choice)
Thai marinade
  • 1 Red chilli (very finely chopped)
  • 2 Spring onions (finely chopped)
  • 4 Garlic cloves (grated)
  • 1 1 inch pinch of ginger (peeled and grated)
  • 1½ tbsps Soy sauce
  • 2 tbsps Honey
  • The juice of 1/2 lime
  • 1 tbsp Water
On this occasion I served with:
  • Roast potatoes, carrots and parsnips along with some steamed vegetables
Thai Pork fillet tenderloin Thai Pork fillet tenderloin

Thai Pork fillet tenderloin

Pork fillet tenderloin is such a lean cut of meat and is very inexpensive. I absolutely love Thai food so I've created a lovely simple marinade which compliments the pork beautifully.

Prep 15 minutes
Total 30 minutes

Pre heat oven to fan 160℃ 


  1. Pat dry the Pork with kitchen roll before carefully scoring the skin on both sides with a sharp knife. Season with the Thai 7 spice, salt, pepper and rub into the skin really well.
  2. In the meantime, add all the marinade ingredients to a small bowl and stir well to combine.
  3. Heat a large oven proof skillet on a medium-high heat and add 1 tbsp of oil followed the the pork. sear for 2 minutes each side until nicely coloured. After 4 minutes remove the pan from the heat and pour the marinade over the pork turning a few times to cover both sides.
  4. Place in the oven at fan 160℃ for 10 minutes.
  5. After 10 minutes in the oven, remove and allow to rest on a plate/board under some tin foil for 5-10 minutes before serving.
  6. Optional: Garnish with freshly chopped spring onion and red chilli
Thai Pork fillet tenderloin Thai Pork fillet tenderloin

Thai Pork fillet tenderloin

Pork fillet tenderloin is such a lean cut of meat and is very inexpensive. I absolutely love Thai food so I've created a lovely simple marinade which compliments the pork beautifully.

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 600 g Pork fillet tenderloin
  • 2 tbsps Thai 7 spice (store bought or homemade)
  • Pinch of salt and pepper
  • 1 tbsp Avocado oil (or oil of choice)
Thai marinade
  • 1 Red chilli (very finely chopped)
  • 2 Spring onions (finely chopped)
  • 4 Garlic cloves (grated)
  • 1 1 inch pinch of ginger (peeled and grated)
  • 1½ tbsps Soy sauce
  • 2 tbsps Honey
  • The juice of 1/2 lime
  • 1 tbsp Water
On this occasion I served with:
  • Roast potatoes, carrots and parsnips along with some steamed vegetables

Pre heat oven to fan 160℃ 


  1. Pat dry the Pork with kitchen roll before carefully scoring the skin on both sides with a sharp knife. Season with the Thai 7 spice, salt, pepper and rub into the skin really well.
  2. In the meantime, add all the marinade ingredients to a small bowl and stir well to combine.
  3. Heat a large oven proof skillet on a medium-high heat and add 1 tbsp of oil followed the the pork. sear for 2 minutes each side until nicely coloured. After 4 minutes remove the pan from the heat and pour the marinade over the pork turning a few times to cover both sides.
  4. Place in the oven at fan 160℃ for 10 minutes.
  5. After 10 minutes in the oven, remove and allow to rest on a plate/board under some tin foil for 5-10 minutes before serving.
  6. Optional: Garnish with freshly chopped spring onion and red chilli