The loin fillet is the leanest, most tender cut on the pig. It cooks fast, rests quickly and rewards simplicity - this is not a cut for long braises or slow roasts. It wants high heat, a short cook and a few minutes of rest before you slice it.
Sear it whole in a hot pan until golden on all sides, then finish in the oven at 200 degrees for 10 to 12 minutes. Rest for 5 minutes before slicing. Season generously with salt, fresh herbs and good olive oil. Nothing more is needed.
From David Hogan's farm in New Italy, APIQ Free Range certified and gestation stall free. Butchered by Trevor at Lennox Head Butchery as part of our whole-hog purchase.
Approx 1.080kg, two loins.
Storage Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 3 days and do not refreeze.
Delivery note If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
