FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Pork tenderloin, also known in the UK as pork fillet, is a fine-grained, tender cut suited to quick cooking. This 500g rare-breed pork tenderloin serves 2 and can be roasted whole, pan-seared, grilled or sliced into medallions and stir-fries.
£11.50
Pork tenderloin — commonly called pork fillet in the UK — is a long, narrow muscle running along the spine. It is a different cut from the larger pork loin used for roasting joints and loin steaks. This 500g tenderloin serves approximately 2.
It is best suited to relatively quick cooking methods such as roasting, grilling and pan-searing, or it can be sliced into medallions or strips for dishes such as Stroganoff and stir-fry.
Tenderloin and pork loin are different cuts. Tenderloin — or fillet — is the smaller, narrow cut sold here as a 500g joint. Pork loin is the larger back muscle used for loin roasts and loin steaks.
For detailed methods and ideas, see our How to Cook Pork Tenderloin (Fillet), Roast Pork Tenderloin, Grilled Pork Tenderloin with Chimichurri, Creamy Pork & Mushroom Stroganoff and Pork Stir-Fry with Pak Choi & Peppers.
Phil Muir (verified owner) –
Not cooked yet
Roger Taylor (verified owner) –
Looks good quality have not tried yet,however I am expecting another quality product
Wendy Wallace (verified owner) –
Great that there was none of the silvery sinew to remove before cooking. Browned in pan, finished in oven and rested before slicing – very tasty.
Dan Thompson (verified owner) –
alan simpson (verified owner) –
Stephen Danbury (verified owner) –
Cheryl Wright (verified owner) –
Greg Smith (verified owner) –
Julia Drinkhall (verified owner) –
Really excellent in all aspects.
Sandra Watkins (verified owner) –
Peter Way (verified owner) –
not used yet
Ingeborg Skliros (verified owner) –
The best cut of meat for roasting whole. It was of a generous size, trimmed to perfection.
J L Stainer (verified owner) –
Hristo Stefanov (verified owner) –
I spiced and dried 1kg. Very tender and melts in the mouth. I will buy more. 24h in covered in salt a 2-3 hours in water after. Then 1h to dry out. And then roll in spices. Put on string with a needle and hang somewhere dry and preferably colder. I dried it in 35% air humidity on 6° Celsius.
Mollie James (verified owner) –
Tasted great