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One whole (serves 2 - 4) boneless pork fillet, taken from the inside of the ribs of local Staffordshire and Shropshire British pigs. A lean and tasty cut, that's a real Sunday roast show stopper on the table. So tender, you can even cut it into pork medallions/rounds and pan fry as steaks.
How to Cook Whole Pork Fillet Tenderloin
Remove all packaging. Brush lightly with oil and season with salt and pepper. Oven roast at 190°C/Fan 170°C/Gas 5 in the centre of a preheated oven for 35 - 40 minutes. Allow meat to rest in a warm place for 10 minutes before serving. Ensure meat is thoroughly cooked before serving.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|
What to do with Whole Pork Fillet Tenderloin
Try wrapping the fillet in rashers of streaky bacon, which will help keep the meat lovely and moist.