Also known as the tenderloin, this is the eye fillet that comes from within the loin. It's a lazy muscle and as such is lean and very tender, but with less flavour than other cuts such as leg or shoulder.
Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it will help keep it moist (prunes, apples, mushrooms, blue cheese are all good stuffing ingredients) as will a splash of liquid added to the roasting tin (wine, cider or stock all work well). Cut into slices (medallions) or strips, pork fillet can be pan-fried in a matter of minutes.
Article by Louisa Carter
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.