From the deep fry to the outdoor barbecue, pork fillet's versatility is evidenced in the multitude of preparation options. Also known as the tenderloin, the fillet is prized for its extreme tenderness. It is boneless and contains minimal fat. Roasting is one common method for cooking a pork fillet that is healthier than deep-frying and convenient in winter when the barbecue is out of commission. Follow general guidelines for cooking fillet to avoid drying out its natural juices and infuse the meat with maximum flavour.
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Things you need
- Brine, glaze, dry rub or marinade
- Roasting pan or cast iron skillet
- Meat thermometer
Flavour the fillet, as desired. Brines, glazes, dry rubs, and marinades are options. Include oil in marinades and let the meat marinate for one to two hours before cooking. Apply dry rubs the night before cooking. Baste the fillet in oil before massaging on a dry rub. Soak fillets in brine for up to eight hours. Apply glazes before, throughout and after roasting.
Remove the fillet from the refrigerator 30 minutes prior to roasting.
Prepare a sauce to drizzle on the meat, once it is completed. Everything from spicy, chilli to sweet, fruit sauces are appropriate. Use a sauce that complements the seasoning, if using a dry rub or brine.
Prepare a roasting pan or cast-iron skillet by either coating it with oil, pouring in a pool of marinade or of chicken broth with wine or fruit juice, or creating a bed of roasting vegetables and herbs. Set the fillet in the centre.
Stick a meat thermometer in to the thickest part of the fillet and place the pan or skillet in the oven. Remove the fillet from the oven when the thermometer reads 62.8 degrees C and leave it to sit for five to 10 minutes. A 0.454kg. fillet will take approximately 30 minutes to roast.
Slice the meat into 1-inch slices. When cutting into the fillet, the meat should still be slightly pink. Drizzle the meat with pan drippings or sauce.
Tips and warnings
- Always pat-dry the exterior uncooked fillet with paper towels before preparing.
- Pan-fry the pork loin for five minutes before roasting to give it a brown, crispy exterior.
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