Place all the ingredients into a bowl and stir to combine dissolving the sugar.
Clean pork fillet of any sinew, and pat dry with paper towel. Divide into 4 equal steaks and place in marinade coat well and leave to for 10- 15 mins.
Set the oven to 220
Place a shallow layer of water in an oven tray. Place an oven rack over the tray and on it, place the marinated pork fillet steaks. Reserve any left over marinade.
Place left over marinade in a pan and reduce by half over medium heat, be careful not to burn as the marinade sugar content is high
Cook Pork for approx 12 - 15 mins turning half way through.
Reduce the oven temperature to 180 degrees Celsius and cook pork for a further 12 -15 min turning and basting with the reduced marinade.
Once cooked allow pork to rest for 10 mins and then slice.
«The longer you marinate the more intense the flavours. Try cooking this over a slow charcoal bbq in the summer to add an extra layer of smokiness to the sweet salty flavours. Sherry can be used in place of rice wine.»