Pork tenderloin

Brown it in a hot pan, then roast at 200 °C until the centre reaches 63 °C; rest it for at least 3 minutes before slicing. A whole tenderloin often takes about 15–20 minutes in the oven, but use a thermometer rather than relying on time alone.

Yes. Slide a small, sharp knife under the thin, shiny membrane and trim it away, keeping the blade close to the membrane so you do not cut off much meat. It stays tough after cooking and can make the tenderloin curl.

Trim the silver skin first, then slice the tenderloin crosswise into pieces about 2–3 cm thick. For more even cooking, tuck the thin tail end under itself or tie it before roasting.

Keep it sealed on the lowest shelf of the fridge and cook it within 3–5 days of purchase, or freeze it sooner for longer storage. Thaw it in the fridge, not on the worktop, and use it within a few days of thawing.

Its mild flavour works with mustard, sage, thyme, apples and mushrooms. Serve sliced tenderloin with roast potatoes and greens, or pair it with a sharp apple sauce to balance the meat.

Yes, but pork loin is wider and usually needs longer to cook, so use the centre temperature rather than the tenderloin’s cooking time. Pork loin has 31 g of protein and 2.99 g of fat per 100 g, compared with 30 g and 3.8 g in pork tenderloin.

In British food use, pork fillet commonly means pork tenderloin: the long, narrow, lean muscle from inside the loin. Names can vary in translated recipes, so check that the cut is a slim fillet rather than a broad loin joint.

It can be slightly pink when safely cooked: measure the thickest part and take it to 63 °C, then rest for at least 3 minutes. Colour alone is not a reliable way to tell whether pork is cooked through.