Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before ...

Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it ...

Pork tenderloin is an underrated weeknight warrior. It is as lean as boneless, skinless chicken breasts and fairly affordable, too, especially when you consider how versatile and delicious it can be.

I do use pork fillet, though I must say I generally find it a bit too lean for my taste. Fillet has the great advantage of cooking really quickly and is the best cut I know of for that lovely ...

The chef had used the Sienese Cinta Senese rare-breed pig, but a good British pork fillet is nearly as good. Serves two. Cut the fennel into six vertical sections and blanch in boiling salted water ...

KENNEDY: I thought Britney was back on the straight and narrow. But there's something toxic she can't resist ...

I’m using pork neck fillet here as it has more flavour than standard fillets/tenderloins, though they’re more readily available so it’s up to you. 15 mins 20 mins 2 Heat a griddle pan or ...

Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan. Add the butter to the pan, then the ...

Sit the fillet in the marinade ... Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring ...