The tenderloin, or fillet, lies along the back of the pig next to the loin. It's a super lazy muscle, meaning it is the leanest and most tender on the animal. It can become a bit dry if overcooked, but don't worry, there are plenty of amazing, easy ways to impress with this tasty cut.
From our farmers' outdoor-reared, native breed pigs, this is much more flavoursome that your standard tenderloin, ready to be fought over at weeknight dinners or weekend feasts.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 600g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
For the ultimate easy cook, cut the tenderloin into little medallions and grill for a couple of minutes each side (to your liking!) Serve with some delicious garlic and herb mash. PerfectCheck out more recipes
We love tenderloin it's so easy to cook, there's almost no preparation involved and it roasts in 20 - 25 minutes. Perfect for impressing in a hurry. With a bit more time why not try pork shoulder