7 Day Dry-Aged Yorkshire Pig Pork Tenderloin

Farm: Nidderdale - Area of Outstanding Natural Beauty, UK

Shelf Life: 5 Days

Buying Options
Serves: 2 1 X 400g (14.1oz) £5.95
/ £5.95 each
Outdoor Reared Can Be Frozen Great Britain Native Breed
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.

The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character

Tasting Notes: Rich, Succulent, Creamy

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.
a knife and fork icon Our recipe tips for cooking your pork tenderloin a pdf icon