Pork Tenderloin

Pork Tenderloin

A popular and versatile fillet, the Pork Tenderloin cooks quickly. It is the most tender cut of pork, as it is taken from a little-used muscle along the ribcage. As a result, it is mild in flavor and extremely lean – an excellent choice for full-flavored marinades or a piquant coffee rub. A deliciously healthy choice!

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.