Organic Pork Tenderloin

Being the equivalent to a fillet of beef provide, our juicy, organic pork tenderloin is impressive. Try pan-frying then roasting with honey, or cutting into 4 for your own tender pork medallions. 

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritional Values per 100g:

Calories: 140 kcal / 585 kJ
Fat: 5g
(of which Saturates 1.5g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 23g
Salt: 0.1g

How To Store

Our Pork tenderloin is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Roasted Pork Tenderloin Recipe

Ingredients:

• For the Pork Tenderloin:

  • 500g pork tenderloin, trimmed

• For the Marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Marinade:

• Mix the Marinade: In a bowl, combine the olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper. Whisk until well blended.

2. Marinate the Pork:

• Coat the Tenderloin: Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is well coated.
• Marinate: Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

3. Preheat the Oven:

• Set the Oven Temperature: Preheat your oven to 200°C (400°F).

4. Sear the Tenderloin:

• Heat a Skillet: In an oven-safe skillet (like cast iron), heat a little olive oil over medium-high heat.
• Sear the Pork: Remove the pork from the marinade, letting excess marinade drip off. Sear the tenderloin in the skillet for about 2-3 minutes on each side until it develops a golden-brown crust.

5. Roast the Tenderloin:

• Transfer to Oven: Once seared, transfer the skillet to the preheated oven. Roast for about 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
• Rest the Meat: Remove the skillet from the oven and transfer the pork to a cutting board. Cover loosely with foil and let it rest for about 5-10 minutes.

6. Serve:

• Slice and Plate: After resting, slice the tenderloin into medallions.
• Enjoy: Serve with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

7: Enjoy: This roasted pork tenderloin recipe is simple yet elegant, making it perfect for weeknight dinners or special occasions. Enjoy your flavourful and juicy pork!