The pork loin fillet is considered to be the best cut of pork and can be very simple to make and cook. The fillet can be cooked whole, stuffed or butterflied. Each method is simple and can range from pan frying to baking. Since the fillet is generally thicker than a regular pork chop, braising the pork fillet while it cooks will help keep the meat moist and flavorful.
Trim excess fat, if any, from the loin fillet. Heat oil in the skillet or Dutch oven until hot.
Sprinkle the lemon pepper or other seasoning over the fillet. Dust evenly with paprika.
Sear loin fillets on both sides until evenly brown. Add water to half the thickness of the fillets.
Bring to a boil, then cover and turn down the heat to a low simmer. Allow to cook 45 minutes to an hour.
Remove the fillets from the skillet and serve. If desired, add flour to the seasoned water mixture in the pan and stir until thickened for gravy.
The thicker the fillet, the longer it will take to cook thoroughly. If in doubt, use a meat thermometer to check for wellness after 45 minutes.
Use a few slices of fatty bacon instead of the oil to add extra flavor. The gravy if desired can be served over the pork loin fillets or over mashed potatoes.
Always ensure that pork is cooked completely.