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Pork fillets
£19.16 per kg
Pork fillet, or tenderloin, is the most tender cut on the pig and very lean, so it wants a fast, hot cook and no more. Roast it whole for twenty minutes or so, or slice it into medallions and fry them off in minutes. It takes a marinade beautifully. Rest before carving and serve it slightly pink in the middle.
Sear all over, then 200°C for 12–15 min. This cut is very lean — one minute too long and it is dry.
200-250g per person, 1 fillet will feed 2 people