Ingredient substitution guide
Best substitutes for pork filets
Best swap for pork filets: Pork tenderloin. Same thing, different name. Use it 1:1.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Pork Filets?
Pork Filets and Pork Tenderloin are the same ingredient under different names, so swap one for the other 1:1. Another option is Chicken Breast, 1:1 by weight; adjust cook time, lower fat. The table below also lists Pork Loin Chops, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Pork tenderloin | Same thing, different name. Use it 1:1. |
| Chicken breast | 1:1 by weight; adjust cook time, lower fat How to use it: Cook to 165°F; pork is done at 145°F with a 3-minute rest. |
| Pork loin chops | 1:1; slightly fattier, same cook methods |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FoodSafety.gov, Safe Minimum Internal Temperatures (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.