Tenderloin Pork Fillet, Free Range (500g)

£6.79
(£1.36 per 100g)

Pork tenderloin is a fancy name for pork fillet. This one’s for 3-4 people. A splendid cut of super-lean muscle from under the backbone. It's so tender because this part of the pig didn't do physical work, making the fillet so succulent.

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Producer

Our high welfare pork comes from award winning Rob Mercer from Packington Fields Farm in Staffordshire. Rob’s family have been farming pigs since Great Grandpa Percy (oink oink) began four generations back. His pigs love to run around Rob’s 20 acre paddock. “I’m really keen on reducing our impact on the environment,” he says, and he’s right. He’s planted grass margins around his fields and he keeps the corners of his fields wild with bird seed and pollen and nectar mixes. And what with solar panels on sheds, too, we think Rob’s one of the good eggs (and bacon).

Storage & prep

These delicate tenderloins are lovely stuffed with exotic ingredients such as a Spanish-style mix of gently sautéed and seasoned spinach, pinenuts and raisins. Simply slit the tenderloin down to the centre, open up, season and pack in the stuffing. Roll up tightly and wrap in Parma ham, rub with oil, wrap tightly in foil and roast in an 180°C oven for 35 minutes. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Tenderloin Pork Fillet, Free Range (500g)

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