I oven baked a pork fillet and it was a little bit bland and dry. I seeked advice from my mother. She proposed breading the meat cut; an experienced cook knows that the best way to boost the retention of moisture in what can sometimes be a dry cut of pork, is breading.
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 30 minutes. If you have access to a meat thermometer, make sure it reads 74 C. Let the pork rest for 10 minutes then cut into slices.
You can sprinkle the fillets with a little black pepper, salt, and dried mixed herbs prior to breading.
It seems to be a lot of breading, but 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.
Line your baking tray/roasting tin with foil. The meat will not stick and you will have no pan to wash up afterwards. Win-Win!
Serve with sauteed green beans and seasoned potato wedges.
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