-163-p.jpg?v=f2494dec-c59d-42ba-b572-79d120089aa3)
The most tender Cut of Pork - the Pork equivalent of Beef Fillet Steak
Free Range Pork that tastes like what Pork is meant to taste like!
Only Premium Quality, slow maturing Pork
We use only Premium Quality, Free Range, additive-free, slow-maturing Pork which provides the most succulent of rich porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry
Absolutely, totally Free Range Pork
Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.
Distinctly porky flavour and succulence
By growing at a much slower, more natural rate, our Premium Quality Free Range Pork acquires a traditional, distinctly porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork.
Very lean, delicate, fine textured Cut
Our Pork Tenderloin is taken from under the Ribs and Backbone and is a very lean, delicate, fine textured Cut - yet full of flavour
It can be either diced, sliced or stripped whole and is used in everything from delicate stir fries to succulent roasting joints for the table.
Best pan-fried, griddled, grilled, stewed, oven-roasted - or simply put on the barbecue
If roasted - it cooks very quickly - and should be basted to prevent it drying out
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Pork Tenderloin
Free Range Pork Tenderloin
The most tender Cut of Pork - the Pork equivalent of Beef Fillet Steak
Free Range Pork that tastes like what Pork is meant to taste like!
Only Premium Quality, slow maturing Pork
We use only Premium Quality, Free Range, additive-free, slow-maturing Pork which provides the most succulent of rich porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry
Absolutely, totally Free Range Pork
Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.
Distinctly porky flavour and succulence
By growing at a much slower, more natural rate, our Premium Quality Free Range Pork acquires a traditional, distinctly porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork.
Very lean, delicate, fine textured Cut
Our Pork Tenderloin is taken from under the Ribs and Backbone and is a very lean, delicate, fine textured Cut - yet full of flavour
It can be either diced, sliced or stripped whole and is used in everything from delicate stir fries to succulent roasting joints for the table.
Best pan-fried, griddled, grilled, stewed, oven-roasted - or simply put on the barbecue
If roasted - it cooks very quickly - and should be basted to prevent it drying out
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Pork Tenderloin
Free Range Pork Tenderloin
INGREDIENTS: Free Range Pork
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Pork Tenderloin
Fry or griddle
Cook slowly, not too fierce, until browned on both sides (about 5 minutes on a thin piece and 8 minutes on a thick chop or steak). Pork has to be cooked through, and a meat thermometer is a very handy utensil to have around the kitchen (for pork you want the internal meat temperature to be over 70°C / 158°F+)
Grilling Pork
Place under a hot grill for about 10 minutes each side until golden brown and the flesh is firm but not dry. Pork has to be cooked through, and a meat thermometer is an invaluable utensil to have around the kitchen (for pork you want the internal meat temperature to be over 70°C / 158°F+)
Stew (on top of the hob)
Brown meat and add root vegetables (celery, onions, carrots etc) Pork marries well with fruit such as apple, pineapple etc
Add stock, wine, herbs, bay leaves, and cover. Cook slowly on the hob on a low heat until tender. Just before serving thicken with flour or corn flour.
Braising (in the oven)
Brown meat and add root vegetables (celery, onions, carrots etc)
Pork marries well with fruit such as apple, pineapple etc Then add stock, wine, herbs, bay leaves, and cover. Cook slowly on the hob on a low heat until tender.
Barbecue
The temperature of a barbeque is crucial-too hot and the food could burn –too cool and it could result in raw, under cooked meat. Make sure the coals are hot then place meat on to the bars for about 5 Minutes, and then check to see if the meat is burning or too cool, that will give you some idea how long the meat will take to cook. Usually on a hot barbecue that’s about 7 minutes each side and a moderate barbecue with a lid, about 10 minutes each side. Baste and check regularly. If the barbecue is to hot you can always take the meat off it and close the vents that will slow down the burn. Pork has to be cooked through and a meat thermometer is a very handy utensil to have around the barbecue (for pork you want the internal meat temperature to be over 70°C / 158°F+)
Roasting Pork
Preheat the oven to 240C/gas 9. Roast the pork at this temperature for 20 minutes, and then reduce the heat to 180C/gas 4 for the remainder of the cooking time, between 20 and 30 minutes per 450g Pork has to be cooked through, and a meat thermometer is a very handy utensil to have around the kitchen
:max_bytes(150000):strip_icc()/6681659-3fb0e501ce2a4263b56a7ca64511bc09.jpg)
Free Range Pork Tenderloin
Cooking time 8 mins
Cooking time - no cook
Cooking time 1 hr 10 mins
