- Meat and poultry
- Cuts of pork
- Pork fillet
This always comes out tender and juicy even if you overcook it a little. Works well for chicken breasts, too.
922 people made this
- 225g (8 oz) dried breadcrumbs
- 8 tablespoons olive oil
- 2 whole pork fillets
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat oven to 220 C / Gas mark 7.
- Mix breadcrumbs and olive oil in bowl to reach consistency that is moist enough to stick to the meat when pressed. Place the pork fillets onto a baking tray or roasting tin. Press the crumb mixture liberally onto all sides of the meat until there is no flesh showing.
- Bake for at least 35 minutes when a meat thermometer reads 74 C. Let the pork rest for 10 minutes then cut into slices.
Reviews & ratingsAverage global rating:(791)
Reviews in English (593)
Used different ingredients.I am going to go ahead and give this five stars because it is a good starting point. I knew there needed to be more seasonings added and the reviews verified that. I rubbed olive oil over the fillets, followed by some dijon mustard. Sprinkled on garlic, salt and pepper and then rolled in Japanese panko breadcrumbs with crushed rosemary. Seared on top of the cooker with some butter for a few minutes and then put in the oven to finish cooking. Everyone loved this. It looked beautiful, was incredibly moist and simple to prepare. Cannot wait to make it again. Served with sauteed green beans and seasoned potato wedges.-15 Sep 2008
This was excellent. Added herbs, seasoning and a little lemon zest to the breadcrumbs. I cut the fillet in half and cooked for around 20-25 mins on a non stick sheet. Don't be tempted to turn them over to get a crispy crumb all over as it just doesn't work. But the retention of moisture in what can sometimes be a dry cut of pork is very good. We both loved this simple dish and will be definitely be cooking it again.-01 Mar 2012
Something else.This was an incredibly quick and easy recipe. The presentation is beautiful and it was delicious! I followed the recipe exactly, with the exception of sprinkling the fillets with a little black pepper and salt prior to breading. It does seem to be a lot of breading, but like other reviewers have mentioned, the top layer of it does get quite dark. You'll want to scrape a bit of that away when it's done, and using the amount listed ensures you have enough left for a nice breading after slicing. One tip -- line your pan with foil. The meat will not stick and you will have no pan to wash up afterwards. Thanks for a wonderful recipe! :-)-15 Sep 2008