Pork fillet from herb pork

The pork fillet from the herb-cured pig is ideal for quick roasting, for example, in medallions or low-temperature cooking in one piece. This cut comes from the back of the herb-cured pig. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.

The properties of pork fillet

The pork fillet , also called pork loin or pork tenderloin , is located in the lumbar region to the right and left of the spine. The fillet has very little connective tissue and is very lean , making it ideal for quick frying and low-temperature cooking. The fillet is also very suitable for a healthy diet , for example, for athletes.

Raising our herb pigs

Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn. The older barns are being gradually renovated to the high standards of the pig hotel to meet the highest animal welfare standards.

Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.

Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.

While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.

The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.

Preparation of the pork fillet

How to prepare pork fillet on the grill – in 5 steps

1. Grill over high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.
2. Place the pork fillet in the hot zone and grill it on all sides until it gets a nice roasted aroma.
3. Prepare an indirect zone on the grill, ideally around 130°C.
4. Place the pork fillet in the indirect zone and cook to the desired core temperature.
5. Remove from the grill and let rest for 2-3 minutes, then slice across the grain and serve on warmed plates.

How to cook pork fillet in a pan or oven – in 5 steps

1. Place the pan over high direct heat. Remove the piece from the refrigerator, add salt, and season as needed.
2. Place the pork fillet in the pan and grill it on all sides until it gets a nice roasted aroma.
3. Preheat oven to approx. 130 °C.
4. Place the pork fillet in the oven and cook to the desired core temperature.
5. Remove from the oven, let rest for 2-3 minutes, slice across the grain and serve on warmed plates.

Measuring the core temperature of the pork fillet

To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.

Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the location and insert the thermometer lengthwise into the piece up to your finger.

Pork fillet core temperature

The core temperature for each cut is a matter of taste. For pork fillet, we recommend an internal temperature of 58°C.