Pork fillet with marmasoy sauce

Ingredients

1kg	pork fillet

Marinade

1 Tbsp	prepared mustard
2 Tbsp	Worcestershire sauce
1/4 cup	olive oil
1/4 cup	soy sauce
1/4 cup	orange juice
Freshly ground black pepper	to taste
4 cloves	garlic, crushed

Marmasoy sauce

1/2 cup	white wine
1/4 cup	marinade
2 Tbsp	marmalade
1 Tbsp	butter

Directions

1. Ensure the silverskin is removed from the fillet. Trim if necessary. You may need two fillets. These can be tied together if too thin.
2. Combine all the marinade ingredients. Pour over the pork. Cover and marinate in the fridge for at least 4 hours or overnight, turning occasionally.
3. Return to room temperature before cooking. Preheat the oven to 180°C.
4. Remove the pork from the marinade and pat dry. In a non-stick frying pan suitable for the hob and oven, sear the pork evenly all over for about 2-3 minutes. Place in the oven. Roast for 30-40 minutes, depending on thickness. Remove, tent with foil and rest for 5 minutes.
5. Return the frying pan to the hob. Add the wine, marinade and marmalade and simmer for 2 minutes. Remove from the heat and stir in the butter. Serve over the pork.