This is produced from our own herd of free range Tamworth pigs. It is a handy, versatile, quick cooking and super healthy meat. This cut is the fillet of delicate lean meat that runs along the other side of the loin from the ribs (the pork equivalent of fillet steak). It is extremely tender, ultra lean and is entirely fat free. Pork fillet can be cut into slices and quickly pan fried, or sliced and stir fried.
As a traditional Irish Sunday Roast pork fillet is prepared as follows. Butterfly the fillet (slash down the middle of the fillet longways to open it up),. Make a simple herb stuffing - combine finely chopped onion, herbs (e.g. sage, thyme) butter and breadcrumbs and chop together in a food processor, stuff the inner pocket of the pork, close the fillet met back together to make a tube shape, cover in rashers of streaky bacon and tie into a roll with string. Wrap in foil, place in a roasting tin and roast at approx 375 F or 180 C for approx 1 hour.