Free Range Pork Tenderloin 400g
£8.05
The Black Farmer thinks Free Range Pork Tenderloin is about the best-value piece of meat money can buy. It is a narrow, boneless cut that is succulent and lean. Cooking it is very easy: you can pan fry it, roast it, grill it or put it on the BBQ. A free range pork tenderloin will feed two generously and leave some for sandwiches. With a hearty side dish, three to four people will eat well.
A pack contains 1 piece.
The easiest way to cook free range pork tenderloin is simply to seal it in butter and oil in a skillet. Brown it, then pop it in the oven for 6-10 minutes. Press the meat to check it’s firm and then allow to rest. Free range pork tenderloin doesn’t need to be well done; a slight blush is desired. One of the advantages of this cut is that it is the easiest of all to carve. Slice, and serve with chunky chips, peas and homemade apple sauce.
Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices we promote and endorse reduce animal stress and lower food miles.
The best meat deserves the best preparation. That’s why we work with master butchers who have prepared this joint to the very highest standard. Our butchers have trimmed this meat expertly so it is ready to cook and serve. This also means you can slice the free range pork tenderloin neatly and portion it fairly. We go to this effort to maintain the quality you have come to expect from The Black Farmer.
Cooking instructions and sauce recipe suggestions:
Pork Tenderloin
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Preheat oven to 400° F. Line a baking sheet with foil
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Season the pork with salt and pepper (add chopped fresh herbs if desired).
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Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
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Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
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Allow to rest for at least 5 minutes before slicing.
Mushroom Sauce
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Saute onion in oil until softened, about 3-5 minutes.
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Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
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Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
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Melt butter. Add the flour and parsley to melted butter.
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Whisk into broth and bring to a boil. Let cook 1 minute.
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Simmer until thickened and serve over sliced tenderloin.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. Weights and portions will be as stated.
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