Instructions

1. Cut the fillet into 1cm thick medallions.
2. Put the garlic powder, paprika and some salt&pepper into a freezer bag. Add the medallions and shake the bag well so all of them get well coated. Chill until you’re ready to cook.
3. Heat the oil in a large frying pan, then sear the medallions on each side.
4. Add the soy sauce, vinegar and rice wine, cover and cook over low heat for 2 minutes. Add the honey and turn over the medallions. Cook for another couple of minutes until the sauce has reduced into a thick glaze. Don't overcook the pork!
5. Serve immediately with the glaze.