Pastured Pork Tenderloin

One of the leanest, most tender cuts on the hog, quick to cook and hard to beat.

The pork tenderloin is a lean, tender cut that runs along the spine, and it is one of the most prized cuts on the hog for its delicate texture and mild flavor. Each one averages about 1 to 1.5 lb and comes from heritage breed pigs raised on pasture and woodland. It cooks quickly and stays juicy, whether you slow-roast, grill, or pan-sear it.

Why You'll Love It:

• Lean and Tender: A prized cut with delicate texture and mild, easygoing flavor.
• Quick and Versatile: Roasts, grills, or pan-sears in minutes and takes well to any seasoning.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: Free to forage a diverse natural diet, never confined.
• No Antibiotics, No Hormones: Raised the right way, with care.

How to Cook:

• Roast: Sear, then roast at 400°F until the center reaches 145°F, and rest before slicing.
• Grill: Cook over medium-high heat, turning to brown all sides, until just cooked through.
• Pan-Sear: Sear in a hot skillet and finish in the oven for a fast, tender dinner.
• Thaw: Move to the fridge a day ahead, or use a cold-water bath to thaw the same day.

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