Instructions

1. Mix the marinade in a small bowl.
2. Put the pork in a shallow dish and pour over the marinade. Leave to marinate for a few hours in the fridge, turning and coating it with the sauce regularly.
3. Preheat the oven to 180°C.
4. Move the pork and marinade into a baking dish, season with pepper, then cover with foil.
5. Bake for 25 minutes. Take off the foil and drain the jus into a small pan.
6. Put the meat back into the oven and turn up the heat to 200°C. Roast for 5 minutes, until golden brown and cooked through.
7. Meanwhile, cut the carrot and chilli into very thin strips and put them in a bowl. Thinly slice the spring onions and add these to the carrot and chilli. Add the sesame oil and rice vine vinegar. Mix and set aside.
8. Remove the fillet from the roasting tin and set aside, covered, for a few minutes. Whilst it’s resting, reduce the jus in the pan until it’s thick and sticky. You can add some more rice wine to it, if preferred.
9. Put the pork on a serving platter and spoon over the reduced jus, then the shredded carrot, chilli and spring onion pieces.
10. Carve at the table and serve.