Turn the oven on at 190°C, air ventilation and top/bottom elements on, rack in the middle.

Take a glass bowl and mix the chutney with the teriyaki, vinegar, oil, salt and pepper. Add the pork fillets and toss well so that every piece is well coated with the marinade. Refrigerate overnight.

60’ prior to cooking, remove the pork fillets from the refrigerator. Add the fillets in an oven proof dish and cook in the oven for 30’. Halfway through remove from the oven, flip on their other side and baste with the marinate. Serve with cabbage slaw and potato salad.