If you are looking for a healthier choice pork fillets are a great option:
- Pork fillets have less than half the fat of beef fillets
- Less fat than snapper fillets
- And are leaner than skinless chicken breast fillets
- They’re also a valuable source of iron
Based on NUTTAB 2010 Nutritional Data for uncooked pork, snapper, chicken and beef fillets. Pork fillet iron content is 14.3% of recommended daily intake (200g serving).
Fast Ed’s Perfect Pork Fillet
Cooking the Perfect Pork Fillet:
- 150g pork fillet
- sea salt flakes and freshly-ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, softened (opt.)
- Use a small sharp knife to trim any silverskin from the pork fillet (or ask the butcher to remove for you), then pat dry with kitchen paper. Season with salt.
- Pour the extra virgin olive oil into a large heavy-based non-stick frying pan set over a moderate-heat heat. Once smoking, sear the pork for 6 minutes, turning several times, until browned all over, then reduce heat to moderate-low and continue cooking for 3 more minutes, turning several times. The pork should reach an internal temperature of 63°C.
- Remove from the heat, brush with butter (if using), then set aside to rest for 2 minutes. Carve, then serve.