Pork in a Sherry Marinade

Server 6-8


  • 4 pieces of Pork fillet (about 12oz (350g) each
  • 4 Tablespoons Olive Oil
  • 3 Tablespoons soy sauce
  • 6 tablespoons sherry
  • 8 tablespoons white wine
  • 2 cloves of garlic - crushed
  • Salt and freshly ground black pepper 
  • Handful of fresh sage leaves - finely chopped



  1. Start by making the marinade, measure the soy sauce, sherry and wine into a bowl. Add the crushed garlic and sage, season with salt and freshly ground black pepper. Mix Together.
  2. Trim the fillet and remove any sinew, slice them into pieces about 2 inches thick. Place them in the marinade and ensure they are all coated, leave them for at least two hours, overnight is better if you can.
  3. Remove the meat from the marinade and thread onto skewers, do not pack them too tight or the meat in the middle will not cook, brush with oil. Put the remaining marinade into a small saucepan and simmer for about 5 mins to make a sauce - this can be kept warm on the side of the BBQ.
  4. Brush the pork again with oil and place on the hot grill of the BBQ, cook for about 5 mins on each side. Cook for a further 3 mins or until cooked right through.
Serve immediately with the sauce poured over the top, with some good bread and a salad.