This take-off on my popular bacon-wrapped pork tenderloin is beautiful with crisp burnished Prosciutto on the outside and ...

Unlike the beef tenderloin, however, this cut lacks the intense intramuscular fat that makes the filet so moist and ... For ...

Jen and her family love to eat, and Jen considers herself more than capable in the kitchen, yet pork is synonymous with ...

I do use pork fillet, though I must say I generally find it a bit too lean for my taste. Fillet has the great advantage of cooking really quickly and is the best cut I know of for that lovely ...

Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge. Preheat the oven to 220°C/200 ...

Pork tenderloin is a great option for a stress-free weeknight dinner. It's easy to cook, superlean and ideal for absorbing any flavors your imagination can think up. The tenderloin lends itself ...

I’m using pork neck fillet here as it has more flavour than standard fillets/tenderloins, though they’re more readily available so it’s up to you. 15 mins 20 mins 2 4 slices of pork fillet ...

Make an incision along the centre of the pork ... loin on all sides. Wrap tightly in cling film and leave to cool. Do not wash the pan as you will use it to make the gravy. Preheat the oven ...

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Then, the loin is finished over indirect heat on the grill or roasted at low temperatures in the oven to finish ... gets to ...