Pork Tenderloin

Comes from:

On a four-legged animal all of the strength and pressure is in the front and back. The center is a hammock and the muscle that runs the length of that hammock is a tenderloin.

Best cooking method:

A whole pork tenderloin is lean, tender, and very versatile. It takes well to flavoring. You can stuff it or cover it with a dry rub of herbs and spices. It can be seared and transferred to the oven.

Tips:

You can grill a pork tenderloin, too, just be careful not to overcook it. You’re looking for medium.

Similar cuts:

Boneless pork chop, pork cutlets.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.