Pork fillet is something I’ve kinda re-discovered recently, I used to use it a lot predominantly in stroganoff style dishes or simple ‘medallions of……’ or stuffed and wrapped in puff pastry. I let it go for years, never went near the stuff, I think basically because I gave myself a sickener of it. But recently I’ve been picking up the odd fillet here and there and in truth cooking it with a huge degree of apathy…..which is not how anyone should cook!

Pork fillet (and beef fillet) aren’t the most flavoursome cuts…..there are other ‘bits of the beast’ that are 10, 20, 50 times tastier than any fillet (check out the beef section of this blog). Fillets don’t actually do anything when inside said beastie, they lead pretty sedentary lives, they pick up little or no character and add basically nothing to the culinary world. So with that I treat fillets with a degree of disdain, they haven’t earned my respect and as a result I will salt, spice, season and basically kick the crap out of these cuts….beat them into something funky if you like!