Saddleback

Saddleback Pork Tenderloin

0.25 kg

£7.50

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.

Your meat will arrive frozen.

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.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

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