Also known as pork fillet, our Saddleback Pork Tenderloin is really easy to cook and so impressive because it delivers such delicate, fine-grained texture.
Meticulously prepared by our expert butchers, this is a great cut if you want all of the flavour of our Saddleback pork but none of the fat.
Due to the free-range nature of our pigs, sizes vary. Each Tenderloin weighs approximately 250g.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Bring the pork tenderloin to room temperature.
Take a little oil, sea salt and pepper and massage into the meat.
Place a heavy sauté pan over a medium/high heat.
Place the pork tenderloin in the pan and allow a golden crust to form. Turn the pork every two minutes and repeat this three times.
Leave the pork tenderloin to rest for about 10 minutes on a wooden chopping board with a channel to catch any juices.
Or try our recipe for Pork Tenderloin with Summer Courgettes, Sesame Butter and Dukkah