PORK TENDERLOIN

PORK TENDERLOIN

$13.00
$13.00
Sold Out

Size: .7 to .9 lbs

Only 3 left!

Delicious and tender, Pork Tenderloin is an excellent source of protein. With a lean, delicate texture, it's a flavorful addition to any meal. Enjoy this lean cut of Berkshire pork for its juicy and succulent flavor.

  • Pasture Raised Berkshire Pork
  • Antibiotic & Hormone Free
  • Vacuum Sealed Packaging
  • USDA Inspected

Our pasture-raised pork tenderloin is incredibly tender, lean, and full of rich, natural flavor. Sourced from pigs raised on pasture with plenty of fresh air and forage, this premium cut offers a juicy, melt-in-your-mouth experience when cooked properly.

Best Ways to Cook Pork Tenderloin:

✅ Roasting – For a classic preparation, roast the tenderloin in the oven at 400°F for 20-25 minutes, or until it reaches an internal temperature of 145°F. Let it rest for 5-10 minutes before slicing for maximum juiciness.

✅ Grilling – Grill over medium-high heat (about 400°F), searing on all sides for 2-3 minutes, then cooking indirectly for about 15 minutes until the internal temp hits 145°F. Rest before slicing.

✅ Searing & Oven Finishing – Sear in a hot skillet for 2-3 minutes per side, then transfer to a 375°F oven for 10-15 minutes to finish cooking. This method locks in moisture and enhances the flavor.

✅ Sous Vide – For perfect doneness, sous vide at 135-140°F for 1.5-2 hours, then finish with a quick sear in a hot pan for a golden-brown crust.

✅ Stir-Fry or Medallions – Slice into medallions and pan-sear over medium-high heat for 2-3 minutes per side. Great for quick weeknight meals!

✨ Pro Tip: Pork tenderloin is naturally lean, so avoid overcooking. A little pink in the center is perfect!

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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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