Lean, tender and ultra-versatile, pork tenderloin (pork fillet) cooks in minutes and plates up beautifully. Sear to a golden crust, finish briefly in the oven or on the BBQ, then rest and slice across the grain for blushing, juicy medallions. Keep it classic with garlic, mustard and herbs, or go Asian-style with soy, honey and ginger. Weeknight easy; dinner-party smart.
Naturally tender and lean—cooks fast
Boneless whole fillet for neat, blushing slices
Hot-and-fast friendly: pan + brief oven, grill or BBQ
Takes rubs and quick marinades brilliantly
Whole pork tenderloin (fillet), boneless and trimmed
Very lean—avoid overcooking for best juiciness
Size/weight varies by piece
Fresh, never previously frozen (unless stated on pack)
Bring to room temp; pat dry. Season with salt & pepper (add garlic, mustard, herbs if you like).
Pan + oven (reliable): Sear all sides in a hot pan 1½–2½ mins per side until well browned. Transfer to 180°C (fan 160°C) for 6–12 mins depending on thickness.
Grill/BBQ: High heat to colour, then indirect heat to finish, lid on.
Medallions (sliced): 2–3 cm thick; pan-fry 2–3 mins per side.
Centre temps (guide): Juicy 63–65°C (a faint blush is normal), or 70°C+ for well done. Rest 5–10 mins.
Optional quick brine (extra succulence): 1 litre water + 60g salt + 30g sugar, 30–60 mins. Rinse, dry well, then cook.
Garlic–mustard butter with crushed new potatoes and greens
Soy–honey–ginger glaze with sesame rice and pak choi
Herb crust (rosemary, thyme, lemon zest) with roast veg and pan jus
Medallions with creamy mushroom sauce and a crisp salad
Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
