Description

Description
A whole pork fillet prepared from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork.

Lean, tender and hugely versatile, pork fillet is ideal for quick-cook meals — whether pan-fried, roasted whole, or sliced into medallions for stir-fries and skewers.

Minimum weight 320g per fillet.

Cooking Guide (Whole Fillet)

• Preheat oven to 200°C (180°C fan).

• Season and sear fillet in a hot pan for 2–3 minutes until browned all over.

• Transfer to oven and roast for 20–25 minutes, until the internal temperature reaches 70°C.

• Rest for 5–10 minutes before slicing.

Cooking Guide (Medallions)

• Slice fillet into 2–3cm thick pieces.

• Season and pan-fry over medium-high heat for 2–3 minutes each side until cooked through.

Recipe Idea: Pork Fillet with Cider & Cream Sauce

Ingredients (serves 2–3)

• 1 pork fillet (320g min)

• 1 onion, finely chopped

• 200ml dry cider

• 150ml double Cream

• 1 tbsp wholegrain Mustard

• 1 tbsp Butter

• 1 tbsp oil

• Salt & pepper

Method

1. Season and sear the pork fillet all over in Butter and oil.

2. Transfer to a 200°C oven for 20–25 minutes until cooked (70°C internal). Rest.

3. In the same pan, cook onion until soft.

4. Pour in cider, bring to the boil, and reduce by half.

5. Stir in Cream and Mustard, season to taste.

6. Slice the pork fillet and serve with the sauce spooned over.

Serving Suggestion
Perfect with mashed potatoes and steamed greens, or roasted root vegetables for a hearty meal.