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Pork Fillet


Pork fillet, also known as tenderloin, lies inside the ribs along the length of the loin. It is remove as one piece of meat, and as the name suggests, it's tender. This is a versatile, very lean cut, suited to quick cooking. Just be careful not to overcook!

Our pork is from free range, high welfare pigs, fed on a natural diet. Read more about our producers here.



Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!

Pork fillet is a versatile cut suited to quick cooking, but very lean, so be careful about overcooking.

TO COOK Cut into large discs and sear until just cooked to serve with a creamy mustard sauce, or butterfly, stuff, wrap in prosciutto and roast for 20mins.

SERVING SIZE 1 piece feeds two people up to 400 g

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: Bone-In - 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.