Pork fillet, also known as pork tenderloin, can be an incredibly delicious and tender cut of meat when cooked properly. However, it’s also quite easy to overcook, resulting in dry, bland pork.
The good news is that with a few simple techniques, you can cook pork fillet so that it turns out juicy and full of flavor every time In this comprehensive guide, you’ll learn everything you need to know to cook pork fillet to perfection.
Choosing the Right Pork Fillet
The first step is selecting high quality pork fillets at the store Here’s what to look for
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Size – Pork fillets are long, thin cuts that usually weigh 1-1.5 pounds each. Opt for fillets that are similar in size so they cook evenly.
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Color – The meat should be light pink with white fat marbling throughout. Avoid fillets that look gray or brown.
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Packaging – Choose fillets sealed in clear packaging so you can examine the color and quality. Pass on fillets in torn or leaking packages.
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Expiration date – Make sure the expiration date is at least 3-5 days out from when you plan to cook it.
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Fat cap – Some fillets have a layer of fat on one side. Trim this off before cooking for best results.
Prepping Pork Fillet for Cooking
Before you start cooking, take a few minutes to prep your pork fillets:
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Trim silver skin – Pork fillets often have a thin, silver membrane on them. Use a sharp knife to slice under this and peel it off.
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Pat dry – Blot fillets with paper towels to remove excess moisture. This helps them brown better.
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Season generously – Pork benefits from bold, aromatic seasoning. Use salt, pepper, garlic powder, herbs, etc.
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Bring to room temp – For even cooking, let fillets sit out for 20-30 minutes before cooking.
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Tie with butcher’s twine – Tying keeps fillets an even thickness for consistent cooking.
Choosing a Cooking Method
There are several good options for cooking pork fillet. Here are the most popular methods:
Pan Searing
This technique involves searing the fillets in a hot pan to get a nice brown crust before finishing in the oven. Steps:
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Heat oil in a skillet over medium-high heat.
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Add fillets and cook 2-3 minutes per side until well browned.
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Transfer skillet to a 425°F oven and roast 10-15 minutes until internal temperature reaches 145°F.
Grilling
Grilling imparts delicious smoky flavor. How to grill pork fillets:
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Preheat grill to medium-high heat.
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Oil the grates to prevent sticking.
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Grill fillets for 8-12 minutes, flipping occasionally until internal temp hits 145°F.
Baking
For easy oven-baked fillets:
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Preheat oven to 425°F.
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Place fillets on a baking sheet and rub with oil.
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Roast 15-20 minutes, until internal temperature reaches 145°F.
Sous Vide
This method uses precise, low temperature water bath cooking. Steps:
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Seal fillets in a bag and cook at 140°F for 1-2 hours.
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Remove bag, pat dry, then sear briefly on each side in a hot pan.
Checking for Doneness
The best way to test if pork fillet is cooked through is by using a meat thermometer. The ideal internal temperature for juicy, tender fillets is 140-145°F. At this stage they will have a hint of pink inside but be completely safe to eat.
If you prefer them more well done, cook to 150-155°F. But be aware the meat may start to dry out. Always let fillets rest for 5-10 minutes before slicing to allow juices to reabsorb.
Making a Pan Sauce
A quick pan sauce adds a ton of flavor. To make one, after removing cooked fillets from the pan:
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Add chicken or vegetable broth and simmer, scraping up browned bits from the bottom.
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Let reduce by half then swirl in a tablespoon of butter.
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Season with herbs, garlic, mustard or pan drippings.
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Spoon over sliced pork fillet before serving.
Choosing Seasonings and Rubs
Pork pairs well with a wide variety of seasonings. Consider:
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Fresh or dried herbs – Rosemary, thyme, sage, oregano
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Spice blends – Chili powder, jerk seasoning, barbecue rub
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Warm spices – Garlic, cumin, paprika, coriander
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Citrus – Lemon, lime, orange zest
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Sweet flavors – Brown sugar, maple, honey, fruit preserves
Experiment with dry rubs, herb crusts, marinades and more to discover your favorite flavors.
Handling Leftover Pork Fillet
Cooked pork fillet will keep refrigerated for 3-4 days. Here are tips for leftovers:
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Let cool completely before refrigerating in an airtight container.
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Add leftover pan sauce to keep the meat moist.
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Slice and use for sandwiches, tacos, pasta dishes or stir fries.
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Freeze leftovers for 1-2 months. Thaw in the refrigerator before using.
Serving Suggestions and Side Dishes
Pork fillet is very versatile. Try serving it with:
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Starch side dishes – Mashed potatoes, roasted sweet potatoes, rice pilaf, polenta
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Veggies – Roasted Brussels sprouts, asparagus, broccoli, cauliflower
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Fresh salads – Garden salads, spinach salads, fruit and nut salads
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Quick breads – Rolls, biscuits, corn bread, roasted garlic bread
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Sauces – Pan sauces, mustard sauce, chimichurri, romesco, etc.
Frequently Asked Questions
What’s the difference between pork tenderloin and pork loin?
Pork tenderloin is a thin, cylindrical muscle located inside the loin. It’s extremely tender. Pork loin is a larger, thicker cut from the loin area with more fat.
Can you cook pork fillet from frozen?
Yes, but it will take extra time. Thaw first in the refrigerator for 12-24 hours. Or cook frozen fillets in a 400°F oven 30-40 minutes until 145°F.
What if my pork fillet is too big for the skillet?
No problem. Just lay the fillets diagonally across the pan. They will still sear nicely on all sides. An extra minute or two of sear time may be needed.
Is it safe to eat pork fillet at 145°F?
Yes, as long as the meat reaches at least 145°F for 3 minutes it is completely safe and retains the most juiciness. Always use a meat thermometer for accuracy.
Can I marinate pork fillet?
Absolutely! Just avoid acidic marinades (lemon juice, vinegar) which can make the texture mushy. Opt for oil, herbs and spices instead. Marinate 1-2 hours for best flavor.
Cooking Pork Fillet to Perfection
When handled properly, pork fillet cooks up incredibly moist, tender and full of flavor. Use this guide to select, prep, season and cook pork fillets using the method that works best for you. In no time, you’ll be able to enjoy restaurant-quality pork fillet right from your own kitchen.