Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it ...

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 ...

Trim any sinew from the fillet and discard ... Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter ...

Some leftover potatoes have helped to make this pork fillet into a cook-in-one-pan meal. I’ve then sliced the fillet and served it in the same dish — perfect. Remember if the pork fillet is a ...

Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan. Add the butter to the pan, then the ...

Quick enough for a weeknight, this pork cooks in 30 minutes. It is served with apple sauce and your choice of pasta or buttery boiled potatoes and steamed green veges.

Yields: 4 servings Prep Time: 20 mins Process Time: 45 mins Total Time: 1 hour 5 mins Calories per Serving: 280 freshly ...

the clean-tasting lean fillet (known as 'hire'), and the fattier loin (called 'rosu') which has more flavour. On top of that, many tonkatsu specialists are also offering heirloom pork at a premium ...

I’ve used a pork loin steak here, which is the equivalent of a sirloin steak. You could make this with a pork tenderloin fillet or even a chop or cutlet, or an escalope cut from the leg if your ...

1. Whisk the egg white, cornflour, nutmeg and salt together really well. 2. Next cut the pork fillet into 2cm pieces and flatten slightly. 3. Place all the pork into the egg white mix and leave ...