Pork Loin Fillet 1kg – Great Value
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Somerset Pork Fillet – 1kg
Our 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 1kg
Treat yourself and your guests to the exquisite taste of our Somerset Pork Fillet and indulge in a truly unforgettable dining experience. Pork Loin Fillet 1kg
How do you Cook Pork Loin so is juicy once cooked
- First, 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 1kg
What is the best cooking method for Pork Loin
Roasting 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 1kg
PORK LOIN ROAST RECIPE
PORK LOIN:
- 2-2.5 kg Pork loin roast, trimmed of skin and fat
- 1 1/2 tablespoons olive oil, divided
RUB:
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon each garlic powder and onion powder
- 1/2-1 teaspoon red chili powder, (optional)
- 2 teaspoons coarse salt
- 1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
- 1/2 cup (6-oz | 170 g) honey
- 1/2 cup (125 g | 4-oz) unsalted butter
- 6 cloves garlic, finely chopped or minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar, (or cider vinegar)
- Good pinch of salt
- 1/2 teaspoon cracked black pepper
ADDITIONAL:
- 1/2 cup low sodium stock (or broth), beef or chicken
- 1/2 cup water
- 4 teaspoons cornstarch (cornflour
INSTRUCTIONS
PORK 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!
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