Recipes
Pork fillet
Pork fillet or tenderloin is one of the most prized cuts of pork and consequently one of the most expensive. It is a long thin cylindrical cut often around 6-8cm in diameter.
Pot-roasting is an ideal cooking technique for pork fillet. One of the best examples is the traditional Normandy-style, where the pork is cooked with onions, apples and cider, then a cream sauce made with the juices.
Vacuum-packed raw pork should be stored in the fridge at 0-5 degres in the packaging it which it was purchased. Otherwise, discard any wrapping when you get home, wrap the pork loosely in greaseproof paper or foil and place on a plate at the bottom of the fridge.
