Pork Loin Fillet 1kg – Great ValuePork Loin Fillet 1kg – Order Online or Call 07932 686498 to place an OrderPork Loin Fillet 1kgSomerset Pork Fillet – 1kgOur premium Somerset Pork Fillet, weighing 1kg, is expertly butchered to perfection.Sourced from the finest farms, this succulent cut promises to elevate your culinary experience.With its tender texture and rich flavour, our pork fillet is a versatile choice for any occasion.Whether you prefer to roast, grill, or pan-fry, this high-quality cut will impress even the most discerning palate. Pork Loin Fillet 1kgTreat yourself and your guests to the exquisite taste of our Somerset Pork Fillet and indulge in a truly unforgettable dining experience. Pork Loin Fillet 1kgHow do you Cook Pork Loin so is juicy once cookedGrillingFirst, use a high-heat area to quickly brown the meat on all sides. …Next, move the loin to a low-heat area of the grill and cover it with foil.Now, you can roast the pork using indirect cooking for approximately one to one and a half hours, or about 20 minutes per pound of meat. Pork Loin Fillet 1kgWhat is the best cooking method for Pork LoinRoasting is the most natural way to cook a pork loin, and it’s the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin’s inherent juiciness and tenderness. Pork Loin Fillet 1kgPORK LOIN ROAST RECIPEPORK LOIN:2-2.5 kg Pork loin roast, trimmed of skin and fat1 1/2 tablespoons olive oil, dividedRUB:2 teaspoons paprika (mild or smoked)1 teaspoon brown sugar1 teaspoon each garlic powder and onion powder1/2-1 teaspoon red chili powder, (optional)2 teaspoons coarse salt1/2 teaspoon black cracked pepperHONEY GARLIC BUTTER SAUCE:1/2 cup (6-oz | 170 g) honey1/2 cup (125 g | 4-oz) unsalted butter6 cloves garlic, finely chopped or minced3 tablespoons low sodium soy sauce2 tablespoons rice wine vinegar, (or cider vinegar)Good pinch of salt1/2 teaspoon cracked black pepperADDITIONAL:1/2 cup low sodium stock (or broth), beef or chicken1/2 cup water4 teaspoons cornstarch (cornflourINSTRUCTIONSPORK LOIN:Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.SAUCE:Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.SLOW COOK:Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 – 5 hours.Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency.(For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)Slice pork and serve drizzled with Honey Garlic Butter Sauce. Also known as the pork tenderloin, this is the most prized cut of pork. Slice into medallions and pan fry, or slice into strips and stir fry and even slow roast in the oven…the choice is yours! pork tenderloin fillet of – Pork Loin Fillet 1kgyorkshires finest pork tenderloin fillettenderloin fillet of porkrare breed pork tenderloin filletpork fillet tenderloin
