Fillet

The fillet (or tenderloin) is taken from underneath the backbone at the hind end of the loin. It is a lean and tender cut, which is particularly suitable for roasting or braising. When roasting, it can be a good idea to score down the centre of the pork fillet, fill with a stuffing and then roll back up before cooking.

Pork fillet may also be cut into medallions, escalopes or scallopines. These should be fried or sautéed quickly and served with an interestingly flavoured sauce to give them character. Sauces could include mustard and dill, lemon and black pepper or ham and gruyere cheese.