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How to Bake a Pork Loin Fillet

author image Christopher Godwin
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."
How to Bake a Pork Loin Fillet
How to Bake a Pork Loin Fillet

Pork loin is a high-quality cut of pork, usually ranging between 1 and 4 lbs. While there are numerous ways to cook a pork loin fillet, including grilling and braising, simply baking the meat allows the natural flavors of the pork to come through. Pork loin fillet is commonly served sliced into pieces about the size of small pork chops alongside fresh vegetables or traditional American side dishes like mashed potatoes.

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Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Brush both sides of a 2 lb. pork loin fillet with extra virgin olive oil or a combination of equal parts extra virgin olive oil and unsalted butter. Season both sides of the pork loin fillet with sea salt or kosher salt and freshly ground black pepper to taste, along with any fresh or dried herbs you want to use.

Step 3

Place the pork in a baking or roasting dish large enough to hold the fillet. Cover the pork with aluminum foil, securing it tightly around the edges of the dish.

Step 4

Bake the pork loin fillet for 45 minutes before removing it from the oven.

Step 5

Test the internal temperature of the fillet with an instant read thermometer. The internal temperature in the center of the fillet should be 160 degrees Fahrenheit.

Step 6

Allow the meat to rest uncovered for five minutes so the juices can redistribute before slicing and serving.

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