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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)
Stafford’s Butchers is family run and owned. We hand-rear our own Angus cattle on our farm in Killanne. Killanne for those people who don’t know, is a slice of heaven situated in the foothills of the Blackstairs Mountains in the County of Wexford.
It is a place where community is important and neighbours are good friends, it has stunning scenery and top quality grass. We may be biased but we have been told that you can taste the difference in our tender beef and steak. Our beef is literally delivered from our gate to your plate.
Stafford’s butchers was founded by Brendan Stafford in 1971. In 1961, aged 16 Brendan started in the butcher business – ‘I started my trade in Moore Street before moving home to Wexford’. Brendan set up his business in Enniscorthy and has always promoted traditional breeds of cattle like Hereford & Angus.
“For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour. We find meat is lacking in flavour in the big continental animals, so we go for the young traditional cattle which have a lot of flavour.”
Brendan’s son Killian is now in control of the business, while Brendan looks after the farming and producing quality beef which we supply to all our customers.
“We pride ourselves on top quality produce, we have always maintained keeping the best quality of meat because if you cut the quality of your meat you’re just the same as everyone else, you need to stand out from the crowd.”
We have always promoted traditional breeds of cattle like Aberdeen Angus. “For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour.” Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavour, tenderness, and keeps meat moist while cooking (especially at high temperatures).
Heifer beef is more tender and it’s a sweeter beef so this is why we only breed heifers. We definitely believe in quality over quantity, we could breed a bigger amount of cattle but we only keep the best.
In most supermarkets they wet age their beef so it don't lose moisture and weight, which means more profit. We use traditional method of dry ageing our beef for 40 days, this gives the beef better flavour and much more tender.
We are a proper Butcher’s, in that we have all the traditional cuts of meat. We have T-Bones, Rib Roast on the Bone, our own Dry Aged Steak, Striploin and we also have some of the more traditional cuts that are making culinary comebacks like Oxtail, Beef Kidneys,
We take great pride in our skill, ask us for advice on how to cook these traditional cuts. In a real butcher’s, meat has meaning.
We stock the best quality Wexford Lamb, we have all the traditional cuts of lamb available in the shop, Racks of Lamb, Shoulder of Lamb, Legs of Lamb. We also have very tasty homemade Lamb burgers and Lamb Meatballs as well.
Thanks to the mild Wexford weather, lamb spends most of the year outside and therefore is primarily fed off grass, making it almost organic.
Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.
Lamb is very versatile – whether you’re preparing a quick midweek meal or a dinner for family or friends, the sweet distinctive flavour of lamb is sure to put a smile on everyone’s face.
Our award–winning pork, bacon and sausage products are all made using superb quality 100% Irish pork. The pork is from pigs selected from our trusted local farmers.
At Stafford’s we home cure our own rashers, they look and taste how rashers should, how they used to taste! Our Home Cured rashers are lower in Salt so are healthier too! We don’t add any extra water, they are home cured in the traditional way by us, using only the best 100% Irish bacon. You really have to taste them!
Another speciality at Stafford’s is our Gold Medal Award Winning sausages. These are made daily on the premises in a range of flavours.
Killian devised a banger with a unique black pepper and red onion flavour that wowed the critics from the Associated Craft Butchers of Ireland.
All our Chicken is locally sourced and we support Bord Bia Quality Assured Farms, where animal welfare is of paramount importance. Our Chickens come form a local supplier Ray Keogh Foods, and we have great value whole birds as well as Free Range birds. Our chicken breasts are full of chicken, not pumped full of saline solution, which means they stay firm and fleshy when cooked, yet remain satisfyingly moist, too. We make our own Chicken Stir-fry from our fresh vegetables delivered daily, and the best quality Chicken breasts.
