Pork Fillet

The Premium Pork Fillet (Tenderloin)

The most tender, lean, and delicate cut in the butcher’s window. Often referred to as the "eye fillet of pork," the tenderloin is a long, slender muscle that does very little work, resulting in an incredibly fine-grained texture. Sourced from premium Australian pork, this cut is virtually fat-free and silver-skin trimmed, making it the perfect choice for a healthy yet luxurious weeknight meal or a sophisticated dinner party.

The Butcher’s Tip: The "Quick Sear & Rest"

Because the pork fillet is so lean, it can dry out quickly if overcooked. The secret is to treat it with speed. Season the whole fillet and sear it in a hot pan with a little butter and oil for 2–3 minutes until golden on all sides. Then, transfer the pan to a preheated oven at 200°C for only 8–12 minutes.

The most important step: Remove the fillet from the oven while it still has a very slight "give" when pressed. Wrap it loosely in foil and let it rest for a full 5–8 minutes. The internal temperature will rise slightly, and the juices will redistribute, ensuring every slice is pink, moist, and tender.

This product is sold each with a minimum weight of 300g each