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The pork tenderloin is quite small but 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. We were able to import a few from our friends at Borrowdale. The tenderloin of pork is extremely lean and will cook very fast. Best served sliced or as pork medallions (filet mignons). Find the cooking instructions below.
Borrowdale's free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. Borrowdale pork has a superior flavor and all-natural tenderness and how pork should taste. The pork has won the best pork award in Australia's "Steak Your Claim" in 2018. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
✔ The longest-standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland, producing humanely farmed pork.
✔ Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals.
✔ The pigs live outdoors where they can truffle and play.
✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud, and socialize with each other. Absolutely no gestation crates.
✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residues. All feed is free of GMOs.
✔ Borrowdale is a certified 100% carbon neutral business.
✔ No antibiotics or growth hormones - ever.
|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. Not recommended
|Cooking Method||Oven, Smoking|
|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||Australia|
|Importer||Horizon Farms, Inc.|
|Category||Whole cuts, Steaks|
|Pork Breed||Berkshire Mixed Breed|
|Region||Goondiwindi in Queensland, Australia|
|Breeding||All-time free-range pasture/mud raised|
|Raised By||Mark and Charisse Ladner|
|Farming Experience||Since 1999|
|Feeding||Natural non-GMO feed only. Corn, barley, wheat, soybean meal, extraction meal, mineral mixtures.|
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
|Animal By-Product Feeding||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.
Translated from Japanese: It’s tender and very delicious.
There is no odor, there is little fat, so I’ll order again.
Translated from Japanese: I pickled it in salted koji. It was soft and very delicious.
Very good meat, the finest quality. The family would have eaten more, but less is more, better therefore.
Translated from Japanese: I bought 3 roasts and tried to make different dishes, but it was especially delicious when I made pepper pork and put it in pot-au-feu. Pepper pork makes delicious soup and the meat is very tender and easy to eat.
Translated from Japanese: I bought pork tenderloin for the first time and it was a great success ☆
It was soft and very delicious!