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
Why we love this
3 WEEK HUNG
NATIVE BREED
PASTURE RAISED
Delivery
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Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95 -
Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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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.
