Pork Fillet Cooking Times and Calculator
The fillet is a long thin muscle which is found on the inside of the ribcage and is a part of the loin cut. Pork fillet is the leanest of all cuts, so overcooking will dry the meat out. Always remember to rest the roasted pork fillet after cooking to seal in the moisture.
Pork Roasting Tips
- Rub sea salt over the fat 30 minutes before cooking for perfect crackling!
- Let the meat come up to room temperature before cooking
- Roasting the meat at 220℃ 200℃ Fan / Gas Mark 7) for 30 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint, crisp up the crackling and seal in the flavour.
- Don't cover pork crackling joints while they’re cooking, it will make the crackling go soggy.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
