Pork Tenderloin
Also known as pork fillet | Naturally lean and tender | Imported Frozen | Approximately 500g per fillet
- One of the most tender cuts of pork, when prepared correctly
- Naturally lean with a fine texture
- Approximately 500g per fillet
- Suitable for roasting, grilling or pan-searing
- Can be cooked whole or sliced into medallions
- Pairs well with marinades, herbs and sauces
- An excellent choice for both everyday meals and entertaining
This cuts' mild character and fine texture make it highly versatile. Roast it whole, grill it or slice it into medallions for quick pan cooking.
Product Info
Pork Tenderloin—also known as pork fillet—is a naturally lean and exceptionally tender cut taken from a muscle that runs alongside the backbone. Our pork tenderloin is imported frozen and handled under carefully controlled cold-chain conditions.
You have the choice whether you would like this product supplied frozen or professionally defrosted under refrigeration. Defrosting requires advance notice and may affect the earliest available collection or delivery date.
Each pork tenderloin weighs approximately 500g. As this is a naturally shaped cut, its exact weight and dimensions may vary slightly.
Pork tenderloin should not be confused with pork loin. Tenderloin is smaller, leaner and more delicate, while pork loin is a larger cut that generally requires a different cooking method.
Because tenderloin contains relatively little fat, it cooks quickly and can dry out if overcooked.
Cooking Tips
- Pan-searing: Slice into medallions and sear in a hot pan until golden on both sides and cooked through.
- Roasting: Brown the whole tenderloin first, then finish it in the oven with garlic, herbs and a little oil or butter.
- Grilling: Marinate or season before grilling over medium-high heat, turning to cook evenly.
- Stuffing: Butterfly the tenderloin and fill with herbs, cheese, spinach or dried fruit before tying and roasting.
- Resting: Rest the pork before slicing so that its juices can redistribute.
- Serving suggestion: Serve with roasted vegetables, mashed potatoes, apple sauce, mustard cream sauce or a fresh salad.
Avoid prolonged cooking, as this naturally lean cut is at its best when it remains succulent.
Storage
Keep frozen until required and defrost thoroughly in the refrigerator before cooking.
If supplied defrosted at your request, keep refrigerated, use within the period advised on the packaging and preferably don't refreeze while still raw.