Pork Fillet

Pork Fillet — The Most Tender Cut on the Pig

Pork fillet — also called tenderloin — is exactly what the name suggests: the tenderest muscle on the animal, tucked along the spine where it does almost no work. It's lean, fine-grained, and cooks fast. Too fast, if you're not careful — this is a cut that punishes overcooking and rewards confidence. Get the pan properly hot, sear it hard, give it the right amount of time, rest it well, and you'll have one of the most elegant things our pigs produce. Our pork is pasture-raised on the Banksia Springs property in the Granite Belt, which gives even this mild, lean cut a genuine depth of flavour.

Pork fillet suits weeknight cooking — it's ready in under 20 minutes from start to plate — but it's elegant enough for a dinner party. Stuff it, wrap it in bacon, slice it into medallions, or roast it whole. It pairs well with acidic elements (apple, mustard, citrus) that cut through the richness and lift the mild pork flavour.

From the Farm

• Pasture-raised pork from our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Leanest, most tender cut on the pig — versatile and quick to cook
• Naturally mild flavour — excellent with bold sauces and seasonings

Cook It Right

Pan-Sear + Oven Finish (recommended): Trim any silver skin — it toughens under heat. Season all over with salt, pepper, and a rub of your choice (fennel, garlic, and smoked paprika works well). Sear in a hot, oiled pan on all sides until browned — about 2 minutes per side. Transfer to a 190°C oven for 10–12 minutes until internal temp reaches 63–65°C. Rest 5 minutes, then slice diagonally.

Bacon-Wrapped: Wrap tightly in rashers of streaky bacon, securing with toothpicks. Sear in a pan to crisp the bacon, then roast at 190°C for 15–18 minutes until cooked through. The bacon self-bastes the lean fillet and prevents dryness.

Medallions in a Pan Sauce: Slice into 4cm medallions, flatten slightly with your palm. Sear hard in a hot pan — 2 minutes per side. Remove and rest. Deglaze pan with apple cider or white wine, add a splash of cream and a teaspoon of Dijon mustard. Reduce until syrupy. Spoon over the medallions.

Serves: 2–3 (500g) | 3–4 (600g)
Storage: Refrigerate up to 3 days | Freeze up to 12 months