- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
- Cook on the BBQ
If you haven't yet tried our pork tenderloin, or fillet as it's often called, then you are in for a treat. The tenderloin is cut from the inside of the sirloin along the spine, and is a delicate muscle that is not used for movement during the pig's lifetime, meaning it is an especially tender cut. In our opinion tenderloin is often overlooked, possibly due to its delicate nature, however it is so worth taking some care over, as the taste and texture of the tenderloin is sublime.
Swaledale pork is from happy, outdoor reared pigs*, who are raised able to exhibit their natural behaviours and instincts. Our process of in house dry-ageing brings the tenderloin alive, leaving the flesh tender and melt in the mouth yet also creating a depth of flavour that you'll struggle to taste anywhere else. Our pork tenderloin is simply fantastic to eat.
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. A 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 spoon of wholegrain mustard. Serve with green beans tossed in butter and black pepper."
*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Pork tenderloin is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.