Exceptionally Tender Pork Fillet With Delicate Flavour
Pork tenderloin, often called pork fillet, is one of the most tender cuts of the animal. Taken from inside the loin along the spine, it is a naturally delicate muscle that does very little work, giving the meat its exceptionally soft texture and fine grain.

There are only two small tenderloins on each pig, making this one of the most limited cuts we offer. Its flavour is subtler than fattier pork cuts, but that is part of its appeal. Lean, quick to cook and best kept slightly pink within, it works particularly well with herbs, mustard, fruit, cream sauces and brighter Mediterranean flavours.

Our pork comes from outdoor reared Middle White and Tamworth pigs, slow grown on independent farms across the Yorkshire Dales. Free to root, wallow and display their natural behaviours, these native breeds produce pork with excellent texture, character and flavour.

Chef George Ryle Inspires
“Pork tenderloin is a cut that’s naturally lean, thus calling for a light touch when cooking. An overzealous hand runs the risk of overcooking, which inevitably leads to one thing: dry meat. So, prepare with care, to medium at the most, and then rest the meat for at least as long as you cooked it for. Basting in plenty of brown, foaming butter will add a level of complexity to the flavour.

Colour the pork tenderloin in the pan with sage leaves and butter, and then, at the end, add some capers cracked in the fat. Serve with roasted celeriac and a salad of watercress, shallots and hazelnuts, all bound in a mustard-heavy vinaigrette. Then use the pan to dress the pork.

Or rather, serve with a mustard sauce which has been made with a splash of Riesling and then finished with cream and a spoonful of wholegrain mustard. Serve with green beans tossed in butter and black pepper.”