I usually marinade the meat the night before but you could always do it in the morning before you go to work as long as it gets a few hours in the marinade in the fridge to absorb the flavours. As usual I use frozen garlic and ginger for convenience.
I served it over quick stir fried vegetables and noodles. (Excuse the fork marks on the meat in the picture : )
1 pork fillet (trimmed of fat)
3 tbsp dry sherry (or chinese cooking wine if you have it)
150ml soy sauce
2 cloves garlic (crushed)
2 tsp grated ginger
2 tbsp splenda
Mix all the marinade ingredients together very well and pour over the pork. Put it in a bowl and cover with clingfilm . Place in the fridge and leave to marinate. Turn the pork over every now and then just to make sure the marinade is absorbed evenly.
When ready to cook the pork heat the oven to Gas 5/ 190/375. Place the pork in a foil lined roasting tin (saves making a mess of your tin) and pour over all the marinade and roast for about 25 minutes and spoon the marinade over the pork a few times while its roasting.
Remove from the oven cover loosely with foil and leave to rest for five minutes. Slice the pork and serve over stir fried vegetables and noodles or rice.
Serves 4 and is 1 syn per portion.