Crumbed Pork Fillet
- 2 cups dried breadcrumbs
- 8 tablespoons olive oil
- 2 whole pork fillets
Preparation:10min › Cook:35min › Ready in:45min
- Preheat oven to 220 degrees C .
- 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 on a baking tray or roasting dish. Press the crumb mixture liberally onto all sides of the meat until there is no flesh showing.
- Roast for at least 35 minutes or when a meat thermometer reads 75 degrees C. Let the pork rest for 10 minutes then cut into slices.
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. - 29 Sep 2008
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! :-) - 29 Sep 2008
Hello! This seems an extremly delicious dish. To be honnest I basically got hungry when seeing the image. I tried to cook, according to the recepy, but did not manage to get the final result. Still, I will try to find someone that can help me. But, I want to tell you a bit about, food made in teflon pans. We all know that teflon makes our pans easier to clean, as nothing sticks to them. We might even consider this as an advantage, as we require no oil so that food doesn't become stuck on the pans, and less oil means a healthier diet. For all those that don't know, teflon consists of carbon and fluorine molecules that bond so strongly, food can't get a hold and just slips straight of a teflon coated pan. But few of you may know of the risks involved using teflon coated pans. Teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer. If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical...and this is a risk not worth taking. So although teflon coated pans are easier to use, they imply high risks on our health...so it is advised that they be used properly. The alternative to these pans is using copper pans, as they conduct heat quickly. - 28 Apr 2011