Pork Cuts Pork tenderloin

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Date Published:

18/12/2008

What’s the difference between pork tenderloin and pork fillet? Answer – none! It’s one and the same by a different name.

This splendid cut is a super-lean muscle that runs underneath the backbone along the hind loin of pork. It’s so tender because this part of the pig didn’t do physical work during its lifetime – it had more of a protective role. That’s why it’s so succulent.

How to buy

A whole pork fillet measures about 30cm (12 inches) long and weighs from 300–425g (10–14oz) - perfect for two people, and you’ll sometimes find them pre-packed, in two pieces. There’s very little fat, though you may want to remove the thin skin that surrounds the meat. Refrigerate in the vacuum pack and use by the recommended date, or if bought from your butcher use within 3 days, loosely wrapped in greaseproof paper or foil. Best news yet is that pork tenderloin is pretty inexpensive – expect to pay about £3.50 - £4 for a whole fillet.

Cook as you like it

Tenderloin is incredibly versatile – roast or braise it whole; slice into medallions and sauté; cut into chunks to serve with a smart sauce or slice into strips for a stir-fry. Think quick-cook, rather than slow – as overcooking can dry out the meat. Roasting a whole fillet only takes 25-30 minutes, so it’s marvellous for a speedy, special meal – and it carves beautifully, without a scrap of waste. To stretch it out, one fillet can easily serve four in a stir-fry, or when braised with lots of vegetables - so it can be budget conscious too!

Stuff it, soak it, rub it, glaze it!

Cut along the length of a whole pork fillet - without cutting right through - and pack with a tasty breadcrumb, onion, herb and dried apricot stuffing, secure with string and roast. Or marinade the tenderloin in a mixture of oyster sauce, orange juice and Chinese five-spice powder for oriental overtones. How about a rub down with Jamaican jerk seasoning, or a glaze of wholegrain mustard and marmalade? Trust us – tenderloin can take it!

Top five pork tenderloin recipes

Honey and soy-glazed pork with sweet potato mash

Poached and roasted pork loin with spinach, raisins, pine nuts and Serrano ham

Pork medallions with chilli, lemon and chive crème fraiche

Roast pork stuffed with orange and thyme

Roasted pork tenderloin with butter bean puree, steamed clams, apple and marjoram

Warm salad of apple and pork

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