Ingredients Checklist
- 1 The Little Meat Co. Maple Pork Fillet
- 2 tbsp soy sauce or tamari
- 1 tbsp Dijon mustard or grainy mustard
- 1 clove garlic, minced
Instructions
- Prep the Glaze: In a small bowl, whisk together the soy sauce, Dijon mustard, and optional minced garlic. Set aside. This will serve as your basting liquid to build a savory-sweet crust.
- Sear the Meat: Heat 1 tablespoon of cooking oil in a heavy, oven-safe pan over medium-high heat. Remove the pork fillet from its packaging and sear it on all sides for 3–5 minutes total until a golden crust forms.
- Roast: Preheat your oven to 200°C. Brush half of your prepared soy-mustard glaze over the top of the seared pork. Place the skillet directly into the oven and roast for 15–20 minutes.
- Final Baste: Five minutes before the pork is finished cooking, brush the remaining glaze over the top. If you want a darker, stickier finish reminiscent of Char Siu, turn your oven to the grill setting for the final 1–2 minutes, watching it closely so the sugars do not burn.
- Rest and Slice: Remove the pork from the oven when the internal temperature hits 63°C–65°C. Let it rest on a cutting board for 5–10 minutes to keep it juicy before slicing it into clean rounds.
