Grasmere Pork Fillet

The most tender and lean piece of the pork. Pork Fillet, also known as Tenderloin, is succulent and a truly versatile cut. Pan sear, stuff, stir fry or roast, Pork Fillet lends itself to all manor of cooking.

Price shown is per fillet. Min weight 350g.



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Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far.

The leanest of all the pork cuts, this tender piece is popular with the restaurant trade as well as the slimmer’s. Whether you cut into strips for stir-fry; cut into medallions for roasting or frying; or maybe you want to stuff with your favourite sausagemeat; Pork Fillet is fantastic for such a wide range of dishes, it’s always worth having in your fridge or freezer!

How to cook Pork Fillet

Cook from room temperature. Can be cooked in a variety of ways. Cut into medallions and cover in oil and fry for a few minutes each side. Maybe add a mustard or coating. Or try cutting into strips and stir fry. Can also be roasted, etc. Allow to rest before serving.

Allergens. None. 

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