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To provide you with a better shopping experience we are slowly welcoming additional free-range pig farmers to our pork product ranges. This product will be from either the El Paso Ranch or Nakano Farm of Hokkaido - both from the same location, raising all-year free-range pigs without nasties. There is no difference in quality or weight. Please note that we are unable to accept requests for a specific farm or fat content regarding this product.
690g (1.5lbs) of free-range pork tenderloin from Hokkaido. By far the most tender part of pork. Did you know that there are only two tenderloins per pig? The demand for pork tenderloins is always higher than what small family farmers can supply. That is one of the reasons what they always sell out fast or are unavailable in the first place.The tenderloin of pork is extremely lean and will cook very fast. Find the cooking instructions below.
100% real free-range and naturally raised pork from Hokkaido, Japan, probably the only place in Japan that has space for free-roaming animals. Both farms are completely free-range in the Tokachi area of Hokkaido. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming. The images below are actual photos of the farms.
Free-range pork, in this case, pastured pork tastes different because it is different! The pigs are able to exercise freely and build natural muscles without the aid of growth promoters. They get to wander and forage with the herd and interact and do not suffer the same stress as intensively farmed pigs. Give it a try and taste the difference! Raising pigs free-range on open pastures is an extremely cost-intensive operation that makes free-range pork more expensive compared to conventional pork products.
|Serves||Serves 2-3 depending on recipe|
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: approx. 1hr
|Cooking Method||Fry-pan, Skillet|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Fillet, filet, tenderloin|
|Country of Origin||Japan
|Importer||Horizon Farms, Inc.|
|Category||Whole cuts, Steaks|
✔ Raised free-range all-year-round in the beautiful and clean hills of Tokachi, Hokkaido. They grow up healthy and happy, basking in the sun and running around freely.
✔ No factory farming! Humanely raised and treated with respect. The pigs live a much longer and happier life than other general farms.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Family-run farms that manage everything from start to finish. 100% traceability from farm to fork.
✔ No gestation crates for sows. No teeth clipping or tail docking of piglets.
✔ Fed a large variety of clean, high-quality, locally sourced feed.
|Pork Breed||Camborough Pork
|Region||Tokaichi, Hokkaido, Japan|
|Breeding||All year 100% free-range pasture-raised|
|Farm / Ranch||El Paso Ranch (Dorobuta Pigs)
Nakano Farm (Ezobuta Pigs)
|Feeding||A large variety of grains, protein sources, and vegetables such as wheat, corn, soybeans, potatoes, acorns, grass roots, walnuts, bamboo grass, and yams.|
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
|Livestock By-Product Use in Feed||Never|
Defrost the tenderloin in the fridge or in cold water. Due to its size, the tenderloin will defrost relatively quickly. Once completely defrosted open the pack and pat dry with a paper towel to remove excess moisture.
Season with sea salt flakes, freshly ground black pepper, garlic powder, and dried thyme. Simple sea salt and black pepper will do great as well.
Add olive oil to the fry pan or skillet. The tenderloin has an uneven thickness, so you need to be careful not to overcook it. Although extremely tender and forgiving - the best taste experience is medium-well. Therefore cook it on low heat and keep turning the tenderloin.
The pork tenderloin is very lean so there won't be any fat oozing out. Once you notice the tenderloin has run dry while cooking, add olive oil to the frying pan. Keep turning.
Once the internal temperature has reached 62 degrees Celsius (145 degrees Fahrenheit) remove the tenderloin from the heat and let it rest for another five minutes. It will continue to cook on the inside.
Slice into thick slices and you'll have pork tenderloin medallions a la 5-star gourmet restaurant. Or cut into thinner slices as seen in our presentation. Use pork-based gravy sauce, whole steamed potatoes, and mixed vegetables on the side.
Sprinkle with fresh chopped parsley for taste and presentation. Enjoy the real taste of free-range pork with your family.