Pork Fillets

Description

The 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. Fillet is prepared from the side by removing the muscles in one piece from the ventral surface. It is a very tender, lean, and boneless cut. A versatile cut of pork. The tenderloin can be roasted, braised, pan-fried, barbecued or char grilled, but must not be overcooked. It is sometimes cut into smaller pieces, such as cutlets, medallions or scallops before cooking.