A Herb Coated Pork Fillet can be the star of a rather fancy dish! I have always loved pork fillet for the fact that its super cheap, cheerful and easy to elevate.
A herb coated pork fillet is actually incredibly simple to get right and can look a million dollars with a roast. If I have to think fancy and cheap then a fillet will always be in my basket.
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What is a Pork Fillet
The pork tenderloin, also called pork fillet or Gentleman’s Cut, is a long thin cut of pork.
As with all quadrupeds, the tenderloin refers to the major muscle along the central spine portion. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
Herb Pork Fillet Cooking Times & Temperatures
Pork Fillet Cooking times will depend on the weight. The main goal is getting the fillet to a final internal temperature of about 145°F to 155°F (63°C to 68°C) depending on your preferences. If cooked to well done (above about 165°F, 74°C), it will be tough and rubbery as it has very little internal fat or collagen.
Roasting at 175°C degrees until the internal temp. hits 145°F (63°C). Then let it sit for 10 minutes is the best way. This will achieve a perfect fillet consistently. Approx 25 to 30 mins in the oven.
Pork Fillet & Herb Coatings
To take this dish up another level we are going to need to add some delicious extras! Remember if you need to find what you should be stocking in your kitchen click here. A good number of different herbs and spices work well with pork. For my favourite coating you will need the following:
|-2 Onions (Diced)|
|-2 Tsp Thyme|
|-1 Lemon Zest|
|-2 Tsp Rosemary|
|– 4 Garlic Cloves – (Minced)|
|-2 Tsp Basil|
|-2 Tbsp Olive Oil|
|-1 Tbsp Salt|
To Coat the pork fillet:
To Coat the pork fillet it really is rather simple. We want to get all the ingredients above and mix together in a bowl. Grab the pork fillet and pat dry with a paper towel. Then rub the mixture all over the pork fillet covering all the meat and fat.
Cooking The Fillet:
From there it is into a 175°C oven and roast for 25-30 minutes, depending on the weight of the pork. Test using an instant-read thermometer. When the internal temperature reaches 145°F / 63°C, remove the roast from the oven. Allow it to sit for about 5-10 minutes before carving. It will continue to cook while it rests.
Bellow You will see my standard set up for a pork fillet. This is using my yummy Yorkshire pudding recipe A standard mash and a broccoli and pea Puree, finished with a red wine gravy. (note: if you cant click on each item just yet don’t worry they will be coming)
Herbed Pork Fillet
- 2 Onions Diced
- 2 Tsp Thyme
- 1 Lemon Zest
- 2 Tsp Rosemary
- 4 Garlic Cloves – Minced
- 2 Tsp Basil 2 Tbsp Olive Oil
- 1 Tbsp Salt
- Pre-Heat Oven 175°C Coat the pork fillet. Add all the ingredients above and mix together in a bowl. Grab the pork fillet and pat dry with a paper towel. Place the pork fillet on a oven tray. Then rub the mixture all over the pork fillet covering all the meat and fat.
- Place into a 175°C oven and roast for 25-30 minutes, depending on the weight of the pork. Test using an instant-read thermometer. When the internal temperature reaches 145°F / 63°C, remove the roast from the oven.
- Allow it to sit for about 5-10 minutes before carving. It will continue to cook while it rests. Slice into thick cuts and serve
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