What to do with... Pork Fillet Tenderloin?

Fluke?

Fluke?

Fluke?

Associate
Joined
28 Mar 2006
Posts
1,205
Location
South Glos
Ahoy chaps,
So I've purchased a slab of this pork fillet tenderloin (on offer at Morrisons atm) and would love to know any recipies or ideas you have. :)
I like the idea of a rub and have various spices like paprika, ceyenne pepper, garlic salt etc. I also like the idea of sloooow cooked on a low heat in the oven, but have no idea if this cut of meat would be suitable?
Or hows about pulled pork?

Anyway I would really appreciate any suggestions. Badly lit and blurry pics of a doubtlessly cremated slab of meat on offer as a mark of thanks :D
 
Fluke? said:
I like the idea of a rub and have various spices like paprika, ceyenne pepper, garlic salt etc.
Click to expand...
You can rub it all you like, and that's not a bad way to introduce flavour, but you're effectively going to have to treat this cut as you would a fillet steak - it's very tender, very lean and requires a delicate approach and careful cooking.

Well, not all the time, but you do tend to get the best out of it when you treat it with respect.

I'd normally trim all the fat and sinew off it, roll it in a spice mix, sear the outside in a blazing hot pan and then finish it off in the oven until perfectly cooked. That's generally a good rule of thumb with fillet: add flavour to the outside, sear in a frying pan and finish in the oven.

And as it's cabbage season, I'd choose to serve it with a creamy mash, savoy cabbage and a cider sauce, or a variation thereof.

It's also very nice wrapped in pancetta and served with a marsala sauce, or something equally as nice like giving it a herb crust and roasting it off in the oven.

Whatever you end up doing, make sure you rest the fillet before carving. Otherwise all those precious juices will flood out and you'll find the meat a rather uninspiring eat.

Fluke? said:
I also like the idea of sloooow cooked on a low heat in the oven, but have no idea if this cut of meat would be suitable?
Click to expand...
Not in the slightest. Overcook tenderloin at your peril.

Fluke? said:
Or hows about pulled pork?
Click to expand...
And that technique is more suited to a cut like shoulder, hand, blade, etc.
 
glitch said:
You can rub it all you like, and that's not a bad way to introduce flavour, but you're effectively going to have to treat this cut as you would a fillet steak - it's very tender, very lean and requires a delicate approach and careful cooking.

Well, not all the time, but you do tend to get the best out of it when you treat it with respect.

I'd normally trim all the fat and sinew off it, roll it in a spice mix, sear the outside in a blazing hot pan and then finish it off in the oven until perfectly cooked. That's generally a good rule of thumb with fillet: add flavour to the outside, sear in a frying pan and finish in the oven.

And as it's cabbage season, I'd choose to serve it with a creamy mash, savoy cabbage and a cider sauce, or a variation thereof.

It's also very nice wrapped in pancetta and served with a marsala sauce, or something equally as nice like giving it a herb crust and roasting it off in the oven.

Whatever you end up doing, make sure you rest the fillet before carving. Otherwise all those precious juices will flood out and you'll find the meat a rather uninspiring eat.

Not in the slightest. Overcook tenderloin at your peril.

And that technique is more suited to a cut like shoulder, hand, blade, etc.
Click to expand...


Great post with which I'm in agreement.


You could try a chinese glaze and do it in the oven?

Slice it up and do it in a stir fry?
 
Voltar said:
Great post with which I'm in agreement.


You could try a chinese glaze and do it in the oven?

Slice it up and do it in a stir fry?
Click to expand...


Hmm chinese five spice etc? Might have the chance to try that too as I have the whole thing to myself as the o/h is a Satanist (vegetarian) so might only use half for the first session :)
 
Fluke? said:
Hmm chinese five spice etc? Might have the chance to try that too as I have the whole thing to myself as the o/h is a Satanist (vegetarian) so might only use half for the first session :)
Click to expand...

Depends if you're doing oven or stir fry as to what combination you'd go for.

Try doing some leeks with it.

Slice a leek or most of one. Finely chop two cloves of garlic. Put a small knob of butter in a pan along with a small handful of pancetta cubes. Fry that off for a few mins, add the garlic and leek and cook it all down for ten-fifteen mins. Very tasty indeed.

Or do that but add cream, flour and some parmesan cheese.
 
Pork tenderloin is anything but tender unless you cook it a point, or as close as you dare get it.

If I'm feeling lazy I just serve it in medallions with a some steamed basmati rice and a jar of hoi sin sauce.
 
I personally prefer my pork fillet opened up, stuffed, tied, browned in a large pan and then finished wrapped in foil in the oven. Any leftover after dinner makes the best sandwiches :)

EDIT: Knock yourself out matey :) Same idea smaller scale

 
Last edited:
Chinese roast pork fillet

If I don't do that I normally just make a hole in the middle the entire length of the fillet (use the end of a wooden spoon). Fill the hole full of pesto (I use a food bag and snip one of the corners off as a makeshift piping bag). Wrap in parma ham and then roast.
 
When I had some I browned it off a bit and then in a food mixer blitz up breadcrumbs, sage, Parmesan and olive oil and then use the mix to form a crust around the fillet.
 
I just season with salt and pepper, brown it, finish in oven and serve with a mustard mash and a honey and cider sauce. It's come out well every time.
 
DirtyJester said:
I personally prefer my pork fillet opened up, stuffed, tied, browned in a large pan and then finished wrapped in foil in the oven. Any leftover after dinner makes the best sandwiches :)

EDIT: Knock yourself out matey :) Same idea smaller scale

Click to expand...

wrong kind of pork loin is it not?

I would use it to make medallions in an apple cider sauce with some cashew nuts and cream, garnish with chives and serve with veg.

Or pork parmesan, butterfly the tenderloin, breadcrumb, deep fry, cover in bechamel sauce then grated chedder and a pinch of parmesan, melt the cheese under the grill serve with chips and salad.
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom