Pork Fillet / Tenderloin – Outstanding Quality Pork – Just Beautiful
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Breaded Pork Fillet
This always comes out tender and juicy even if you overcook it a little. The breadcrumb crust holds in all the juices. Works well for chicken breasts, too. Pork Fillet / Tenderloin
Ingredients – Serves 6
- 225g (8 oz) dried breadcrumbs
- 8 tablespoons olive oil
- 2 whole pork fillets
- Preheat oven to 220 C / Gas mark 7.
- Mix breadcrumbs and olive oil in bowl to reach consistency that is moist enough to stick to the meat when pressed. Place the pork fillets onto a baking tray or roasting tin. Press the crumb mixture liberally onto all sides of the meat until there is no flesh showing.
- Bake for at least 35 minutes when a meat thermometer reads 74 C. Let the pork rest for 10 minutes then cut into slices.
Sticky hoisin pork fillet with sesame greens & noodles
Enjoy sticky hoisin pork fillet with sesame greens and noodles for an easy supper on busy weeknights. It’s low in calories and fat, yet full of flavour. Pork Fillet / Tenderloin
- 4 tbsp hoisin sauce, plus extra to serve
- 1 pork fillet (about 400g), fat and sinew trimmed
- 4 egg noodle nests
- 3 tsp sesame oil
- 300g kale, spring greens or swiss chard, chopped
- 100g spring onions, sliced
- 200g frozen podded edamame beans or peas, defrosted
- 1 tbsp sesame seeds
- 2 tsp low-salt soy sauce
- 1 tbsp rice vinegar
- Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
- Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large and fry the greens for 4 mins, adding a splash of water to help soften the stalks.
- Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
- Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.
Herbed pork fillet with roast vegetables
- 4 medium parsnips, peeled and quartered lengthways
- 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
- 2 red onions, each cut into 8 wedges
- 1 tbsp olive oil
- grated zest of 1 lemon
- 2 tsp pork seasoning or dried mixed Italian herbs
- 500g lean pork tenderloin, in one or two pieces
- 1 medium Bramley apple
- 400ml hot chicken stock
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
- On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top. Pork Fillet / Tenderloin
Similar to all quadrupeds, the Pork Fillet / Loin describes the major muscle along the central spine section, ventral to the back vertebrae. This is the most soft part of the animal, due to the fact that these muscular tissues are utilized for pose, rather than locomotion.
In some nations, such as the United States and also the Netherlands , fillet can be acquired as a refined item, already flavored with a marinate.
A local American dish is a pork sandwich (additionally called merely a “tenderloin”)– an extremely thinly chopped item of pork, typically the bigger, tougher loineye (longissimus) muscle mass, which is battered or breaded, deep fried, and also offered on a hamburger bun, usually with garnishes such as mustard, pickle and onions. This sandwich is generally offered in the United States
Midwest, particularly in the states of Iowa as well as Indiana. In the southern states, it is often prepared as a breakfast biscuit, usually with egg or cheese. It is rather typical for pork fillet / tenderloin to be utilised as an alternative to beef tenderloin (generally called beef tenderloin in the UK), as it can be equally as tender however costs substantially much less.