pork fillet cooking time

Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.

Well, I can report that for this particular fillet, 20 minutes was probably a tad to long. It was a little dry, not overly so, but I think perhaps 15-18 minutes would have been better. However, without an accurate thermometer in the oven or a meat thermometer, it's not a particularly reproducible scientific experiment.

I adapted a similar recipe by placing the marinade and pork into a foil parcel, and wrapping it up loosely to seal. I left it in the oven for nearly an hour and it came out perfectly moist and tender. Great as an addition to a bbq when you can relax about the exact timings

The meat 'is ready' when certain temperature inside it is reached. For pork it's about 82C. The warming-up speed mostly depends on how much fat is there in your meat.

If you have fatty meat it'll be ready very soon, 10-12 minutes maximum or even earlier. If it's lean then the time is a few minutes longer. But in this case it's really worth to take the meat out of the fridge 1-2 hours before cooking and let it warm-up a little bit. Otherwise it's difficult to make it ready inside and not to carbonize the surface.

15 minutes is way to long. If the fillet was seared brown ( 5 to 8 minutes), then 8 to 10 minutes in the oven, 400 F, would be perfect for a nice juicy filet. Porkfillet should be slightly pink I the middle.If not then it is dry and basically ruined.