The pork tenderloin is quite small at 500g (17.5oz) 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.
Rediscover the real taste of pork. Borrowdale pork is ethically raised family farmed pork in a stress-free environment, with the freedom to truffle, play, and wallow in the mud. 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 tenderness that is all-natural and how pork should taste. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
Produced by family farmers Mark and Charisse Ladner from Gooralie Farm in Queensland, Australia. The farm is the only RSPCA approved (Royal Society for the Prevention of Cruelty to Animals) pig farmery in Queensland with the highest standards of ethical farming. It goes without saying that Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals, the environment, and their customers, by following safe and sustainable practices. To add to that, the pork has won the best pork award in Australia's "Steak Your Claim" in 2018. That's not all, Borrowdale is a 100% carbon neutral business, certified independently - they offset the carbon emissions by financing climate-friendly projects worldwide. Borrowdale only uses the International Gold Standard Certification of verifiable carbon credits as prescribed under the Kyoto Protocol.
Available Sizes: 1kg, 1.5kg, 2kg
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 48h In ice-water: approx. Not recommended
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days.
Also known as
Pork Tenderloin, Chateaubriand
Country of Origin
Horizon Farms, Inc.
✔ The Borrowdale brand is produced by Mark and Charisse Ladner who are the owners and operators of the Gooralie farm which is a free-range pork family business producing humanely farmed RSPCA Approved pork on their property near Goondiwindi, on Queensland’s fertile Darling Downs.
✔ Their farm is the longest standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland.
✔ 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 residue, antibiotics, and growth hormones. All feed is free of GMOs.
✔ Of course, the animals do not undergo painful teeth clipping and tail docking and are free of nose rings.
✔ Borrowdale (a subdivision of Arcadian Organics) is a certified 100% carbon neutral business.
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 fry-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.