Pork Fillets

Description

Pork fillet is a narrow muscle that runs along the bottom edge of the loin, starting approximately in the middle and extending back to the leg. It is prepared by removing the muscle in one piece from the ventral surface. This cut is exceptionally tender, lean, and boneless, making it a versatile choice for various cooking methods. Pork fillet can be roasted, braised, pan-fried, barbecued, or char-grilled, but it should not be overcooked to maintain its delicate texture. It is often sliced into smaller portions, such as cutlets, medallions, or scallops, for ease of cooking and serving.