This is the equivalent to a fillet of beef. Like the fillet, it is a single muscle carrying no fat. It is extremely tender and requires little preparation.
100% meat cut from the top of the rib cage which is naturally tender and extremely versatile especially for dishes like Pork Normandie.
Cooking tip: ideal for stir fry, simply cut into medallions or single slices.
Can be roasted too, why not coat with a honey and mustard glaze, seal in a foil parcel and cook for 40 minutes at 180°