HELP & CONTACT

98% Of Reviewers Recommend Pipers Farm

PIPERS POINTS

Back to
  • Native Breed Pork Tenderloin
  • Native Breed Pork Tenderloin
  • Native Breed Pork Tenderloin
  • Native Breed Pork Tenderloin

Native Breed Pork Tenderloin

A great cut if you want all of the flavour of our Saddleback pork but none of the fat Read more

£7.95
  • 250g
    -
    £7.95
    Serves 1-2
Check what are available
You have selected

Why we love this

    3 WEEK HUNG
    NATIVE BREED
    PASTURE RAISED

Delivery

  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £70 is £2.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £70 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

Product details

Also known as pork fillet, our Native Breed Pork Tenderloin is really easy to cook and is so impressive because it delivers such delicate, fine-grained texture.

Meticulously prepared by our expert artisan butchers, this is a great cut if you want all of the flavour of our Saddleback pork but none of the fat.

Due to our pigs properly free range lifestyle and their diverse diet, our pork tenderloin has a wonderful sweetness to the meat.

Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.

Due to the Properly Free Range nature of our pigs, sizes vary. Each Tenderloin weighs approximately 250g.

Ingredients

Free Range Pork

Cooking Instructions

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. 

Reviews

Pork Tenderloin with Courgettes, Sesame Butter & Dukkah

By charring the outside of the courgettes you will create a wonderfully nutty flavour that works so well with our sweet Saddleback pork and the aromatic Dukkah used in this recipe.

View recipe
  • Dukkah
    Dukkah  1x

    A complex blend of Middle Eastern aromatics.

    £3.25

You may also like

We've curated a beautiful range of produce we think you'll love.

Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
OUR MISSION

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
OUR RESPONSIBLE PACKAGING
Keep browsing
All products Latest Offers The Journal

Choose a Delivery Day

Please pop your postcode in and we'll show you the delivery dates available in your area.