Free range Wild Boar pork Fillet (Tenderloin)

Free range Wild Boar  pork Fillet (Tenderloin)

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This is the pork fillet tenderloin cut from our herd of Iron Age pigs (Wild Boar crossed with domesticated Tamworth pigs). The fillet is the most tender steak cut of pork. It needs minimal cooking, and is invaluable as a quick meal in stir fries, or as pan fried medallions with a simple mustard and cream sauce.

Our Price: £9.89

Availability: In stock

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Our Price: £9.89


Portions We recommend 250g per portion as a main course

Cooking methods

Roasting: Stuff with a fresh herb stuffing (as for Pork Loin), roll and tie with string (this is easier with two fillets), then wrap the parcel in well greased foil or greaseproof paper. Bake in a moderate oven at 190 degrees C/ 375 Degrees F for approximately one hour.

Pan frying

Cut pork fillet into 3/4 inch fillet steaks.  Sear steaks on all sides in a hot pan, then to finish flambe with a little brandy.  Remove from the pan, and deglaze the pan juices with a little pureed apple sauce  - stir round the pan for a few minutes.  Serve the pork fillet steaks over a bed of mashed potatoes, drizzled with the sauce.  Alternatively, serve in the french style with a classic Normandy mustard and cream sauce 

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. We recommend that you store your Pheasants Hill Farm meat in your freezer. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibility. . Once defrosted, please store your meat in your refrigerator, and cook within 24 hours.