Exceptionally Tender Pork Fillet with a Delicate, Refined Flavour
If you haven’t yet experienced our pork tenderloin, often called fillet, you’re in for something special. This prized cut is taken from the inside of the sirloin along the spine, a naturally delicate muscle that remains unused for movement, resulting in exceptional tenderness. Though sometimes underestimated due to its subtlety, pork tenderloin rewards with a sublime texture and refined flavour.

Our pork comes from outdoor-reared, heritage breed pigs, allowed to thrive and display their natural behaviours. Enhanced through our in-house dry-aging process, the tenderloin is wonderfully tender with a depth of flavour that sets it apart. A truly delightful cut to savour.

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."