A pork fillet in the oven perfectly cooked affects a quick and simple meal every time. This simple recipe uses a few simple ingredients for a versatile main dish with many options for dinner.
One of our favorite pork cuts, the fillet, is the pork leaky fillet in a fraction of the cost. It can manage a variety of flavors and combinations for simple meals of the week. And the leftovers, in thin slices for the sandwiches or thrown in other dishes for weekly mealties. We love this recipe for roasted pork fillet for fun meals with peppers and onions skipped with a Latin glow, mixed with gnocchi and creamy pasta and cheese, or even served with coconut curry sauce and Southern Flavors -est Asia. The fillet is the perfect cut for so many excellent recipes.
For this essential fillet recipe, we start with a high temperature burning and finish in the oven bright the pig in a hot oven until cooking until cooking. The entire dish is fast, like 30 minutes quickly. And it is the perfect thing for special occasions or easy dinners.
The cut: what is pork fillet
Cut on the back of the pork loin area, pork fillet is similar to beef fillet. It is an incredibly thin cut of meat and very tender. This small cut, about one pound each, is perfect for a night appointment or a special occasion. They are often sold in two packs on the market, making them an excellent choice for family dinners.
The pig is a versatile cut that brings well to the high heat of a scoria and roast, as shown here, grilled pork fillet or even smoked pork fillet. The goal for the juicy tender pig (not the dried version with which we all grew up) is to ensure that the internal temperature does not exceed 145 degrees F. we always use a thermen Instant reading thermometer When cooking for maximum precision.
Ingredients of roast pork fillet
This delicious recipe uses only a few basis points for a fantastic dinner.
- Pork fillet – These are often sold as packs of two fillets, which is perfect for a small family or dinner.
- Salt – We use Kosher salt during cooking.
- The dressing for Jack Daniel’s steaks – or your favorite spice rubbing. What we love pork fillet is that it is good with so many flavor profiles. This recipe works with cumin and chilli powder for a Latin or rosemary profile and thyme for a slight herbaceous profile. We like the mixing mixture for Jack Daniel’s steaks with his pepper bite for an easy and fast meal, but any mix of salty spices will do it.
- Oil – avocado, olive oil or your favorite neutral kitchen oil
How to cook pork fillet in the oven
- It starts preheating the oven temperature at 400 degrees F and preparing the pig. Remove the fillets from the package and dry with paper towels.
- Cut the fillet of any oily skin and silver using a sharp knife. Remove Silvers’s skin by positioning the tip of a sharp knife just under the silver skin. Then pull gently to slide the blade of the knife between the silver skin and the meat away from your body towards the edge of the pig or silver skin. We love this knife with the fillet when cutting the meat.
- Then rub the fillet with the salt and the mixture of spices on all sides.
4. Subsequently, preheat a large pan with oil. When the oil is only smoking, add the fillets, one at a time to the pan and burn on all sides, rotating to brown the meat evenly.
5. When the pig is burned on all sides, carefully transfer the pan to the oven to finish cooking the pig, uncovered. Cook the pork at an internal temperature of 140 degrees F with an instant reading thermometer for about 12-19 minutes.
6. Finally, carefully remove the pan from the oven and transfer the roasted pork fillet to a clean work surface or a cutting board. Add a spoonful of homemade compound butter in the upper part while resting and cover vaguely with an aluminum sheet until it is cut. Leave the meat to rest for 5-7 minutes.
7. Serve the juicy pork fillet by cutting it into thin stripes.
Suggestions for roast pork fillet recipes
- The USDA and the National Pork Board recommend an internal temperature of 145 degrees F on pork fillet. Use a quality instant reading thermometer for the most accurate reading. Insert the probe on the side of the meat in the thicker part of the meat to obtain a precise reading.
- For the best results, we cook our pork fillets roasted at 140 degrees and let the Carryover cooking increase the temperature of 5 degrees while the meat rests.
- We use a large cast iron pan. It is sure of the oven, which goes from the baked reach, so we don’t need to dirty a pan.
What to serve with roast pork fillet
The pig is excellent with so many outline recipes. We love to serve this roasted fillet with Rajas with cream and smoked cabbage. Combine it with creamy Homestyle crushed potatoes or Mac and smoked cheese. Fresh green beans or smoked Brussels sprouts are also simple recipes to combine with this cooked pork fillet. Or save some time and make them salty roasted turnips At the same time, this is cooking.
This pork recipe is also fantastic with homemade chimichurri, a bold chimichurri Rojo, a crowded lemony, a white Alabama sauce or a classic barbecue sauce for a serious extra pop with extra flavor.
How to keep the roast pork fillet in the oven
Wrap any remaining pork fillet in plastic wrap or plastic wrapping or keep in an airtight container and refrigerate for a maximum of 4 days.
How to heat the pork fillet in the oven
Heat in a preheated oven at 325 degrees F, wrapped in a sheet until it was heated, from 10 to 15 minutes. Heat only what you plan to eat to avoid dried fillet.
Roast pork fillet in the oven faq
Not to be confused with pork loin, pork fillet is smaller and are several cuts of meat. The loin comes from above on the animal, along the spine. Pork loin is more often and can be cut into a roasted pork roasted, boned or pork ribs. Check the label carefully, since the loin and pig file are different cuts.
The pork fillet is cut from the back of the loin area, behind the ribs. It is an area of little work of the animal, keeping the incredibly tender cut of the pig.
Sear helps to add a beautiful color and a consistency outside the anchost, called the Maillard effect, before it stops cooking in the oven. The oven helps the fillet to cook evenly, so it did not dry out. You don’t have to sculpt the pork, but we discover that it accelerates the cooking time and adds a wonderful consistency outside the eryroce.
Gently slide a sharp combination or a fillet knife under the silver skin and lift it, detaching it from the surface of the meat. Use a paper napkin to grab the Silverskin and pull gently, reworking the knife as needed to remove it.
More easier pork fillet recipes
We love a quick and fast meal on weekdays and roast pork fillet is one of our favorite pork recipes. And you? If you tried this recipe, make sure you Evaluate the recipe And leave a comment to help the next person. These small actions help us continue to offer you new recipes from the GirlCarnivore meat workshops.
Prevent the screen from going to sleep
Prepare the pork fillet
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Preheated the oven at 400 F.
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Remove the pork from the package and dry with a paper napkin.
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With a flexible boned knife, cut the fillet of any useless fat and carefully remove the silver skin.
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Season the pig on all sides with salt and dressing for Jack Daniel’s steaks.
Cook the pig
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Preheated a large cast iron pan over medium-high heat.
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Add oil and turbine to cover the pan.
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Add the pork fillet to the pan, one at a time to avoid crowding the pan and burning on all sides, from 2 to 4 minutes to the side, rotating according to need.
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Carefully transfer the pan to the preheated oven and bake until the fillet reaches 140 degrees F with a digital meat thermometerabout 12-18 minutes.
Rest and serve
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Remove the pan from the oven and transfer the roasted pork fillet to a clean work surface to rest.
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Top with compound butter and curtain with a sheet. The internal temperature of the fillet will continue to increase as it rests at 145 degrees F.
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Cut the pork fillet into thin stripes or medallions and arrange on a serving plate.
Serve with a thread of homemade coriander chimichurri or chimichurri rojo above.
Service: 1G | Calories: 337Kcal | Carbohydrates: 1G | Protein: 47G | Fat: 15G | Saturated fat: 3G | Polynsaturo fat: 3G | Monolysatuine fat: 8G | Trans fat: 0.1G | Cholesterol: 147mg | Sodium: 1862mg | Potassium: 899mg | Fiber: 0.1G | Sugar: 0.03G | Vitamin A: 31Iu | Vitamin C: 0.1mg | Soccer: 25mg | Iron: 3mg
