Pork Tenderloin

A Delicacy of Prime Pork Tenderloin

The most prized part of the animal, the tenderloin is a roasting special, ideal for smaller tables and boasting the rich, succulent flavour that makes our outdoor reared pork so special. The dry aging process concentrates the porky taste of the meat, which is by virtue of the strict use of native breed pork reared on a rich diet and being allowed to mature at their own pace.

Often confused with the pork loin, the Pork Tenderloin is a muscle within the loin at the sirloin end, while the loin runs from the shoulder of the beast to the sirloin. The Tenderloin is known as butcher’s cut, in times gone by reserved for the butcher’s table. Sourced from farms that have been producing heritage breed pork for generations, with proven consistency, this is British pork at its very best.

A chef's favourite for roasting due to the consistent shape that promises an excellent finish easy carve centre piece with plenty of flavour that's deserving of the top table. For a traditional favourite, roast on a trivet of onion, carrot, and celeriac and serve with cauliflower cheese and fine greens.

Our recipe tips for cooking your pork tenderloin

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Breed Serves Weight Farm Price Quantity
Yorkshire Pig 2 1 X 400g (14.1oz) Nidderdale - Area of Outstanding Natural Beauty £5.95
Yorkshire Pig 10 5 X 400g (14.1oz) Farmison & Co Trusted Farm £15.00
/ £3.00 each
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.