Chile slashed pork tenderloin

Serves 4

Ingredients:

1 pork tenderloin, about 1lb (450g)

1 red chile, deseeded and finely chopped

3 garlic cloves, finely chopped

2in (5cm) piece of fresh ginger, finely chopped

5 scallions, finely sliced

2 tbsp olive oil

4 tbsp soy sauce

4 tbsp rice vinegar

1 tbsp honey

sea salt and freshly ground black pepper

Method:

1 Heat the barbecue or charcoal grill until it is hot and any flames have died down.

2 Make diagonal slashes halfway through the pork tenderloin at 1¼in (3cm) intervals. Mix together the remaining ingredients, and season with sea salt and black pepper. Spread liberally over the pork, ensuring that some of the mixture gets into the slashed openings.

3 Place the whole pork tenderloin on the barbecue, and grill over medium heat for 20 minutes, turning carefully and frequently. Transfer to a plate, and leave to rest in a warm place for 10 minutes.

4 To serve, cut the tenderloin on the opposite diagonal to the slashes into ½in (1cm) slices. Serve with a refreshing coleslaw.

Chile slashed pork tenderloin