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A fillet of pork, also known as pork tenderloin, is a lean and tender cut of meat that comes from the muscle along the backbone of a pig.
1. Tender and lean: Pork tenderloin is one of the leanest cuts of pork, making it a popular choice for healthier cooking options.
2. Shape and size: Pork tenderloin is long and cylindrical in shape, typically ranging from 1 to 2 pounds in weight. It is narrower at one end and thicker at the other.
3. Versatile: Pork tenderloin is a versatile cut that can be prepared in various ways. It can be roasted whole, sliced into medallions, or used in stir-fries, stews, and skewers.
4. Quick cooking: Due to its tender nature, pork tenderloin cooks relatively quickly compared to other cuts of pork. It is recommended to cook it to an internal temperature of 145°F (63°C) for safe consumption.
5. Flavour pairing: Pork tenderloin has a mild and slightly sweet flavor that pairs well with a range of seasonings and sauces. It can be marinated with herbs, spices, citrus, or soy-based marinades to enhance its taste.
6. Meat colour: Raw pork tenderloin usually has a pale pink color. When cooked, it should turn white with a slight blush of pink in the center.
7. Nutritional profile: Pork tenderloin is a good source of protein, vitamins, and minerals. It is low in fat and cholesterol while being rich in essential nutrients like iron, zinc, and B vitamins.
8. Tenderising: Pork tenderloin is already a tender cut, but if desired, it can be further tenderized by marinating it or using a meat tenderizer tool.
9. Leftovers: Leftover cooked pork tenderloin can be refrigerated and used in sandwiches, wraps, salads, or stir-fries for convenient and delicious meals.
10. Cooking tips: To keep pork tenderloin moist and flavorful, it is recommended to sear or brown the meat before finishing it in the oven or grill. Resting the cooked tenderloin for a few minutes before slicing helps retain its juices.
Pork Tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it’s sticky on the outside and juicy on the inside! A quick and easy pork fillet recipe with high returns for very minimal effort.
1. Pork tenderloin preparation (also called pork fillet) – if you see a thin transparent skin on it (that’s called the silver skin) it is best to trim that off before cooking (but not a major deal if you don’t). Some butchers do, some don’t. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter.
2. Subs:
3. Ovenproof skillet – if you don’t have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C – around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C – takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).
5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)
