7 Day Dry-aged Yorkshire Pig Pork Tenderloin - Free Range

Region: Yorkshire, UK

Shelf Life: Min. 5 Days

Buying Options
Serves: 2 1 X 300g (10.6oz) £7.50
/ £7.50 each
Out of Stock
Free Range Can Be Frozen Suitable for BBQ Great Britain Native Breed

The most prized part of the animal, the tenderloin makes a special roasting joint. Ideal for smaller tables, the fillet is a meltingly tender cut, rich & succulent in flavour as you would expect from our Free Range pork. 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 Free Range, reared 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.

For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.

a knife and fork icon Our Recipe Tips for Cooking Your Pork Tenderloin a pdf icon