Pork Tenderloin

Our pork tenderloin comes frozen and vacuum-sealed to maintain freshness. For best use, store in the freezer for up to 1 year, or in the refrigerator for 3-5 days.

You can slow thaw in the refrigerator overnight. Or quick thaw in a bowl of cold water, changing the water every 20-30 minutes until thawed.

It is often recommended to trim the silver skin off the pork tenderloin before cooking. The silver skin is the connective tissue, it does not break down in cooking therefore can be extremely tough and chewy if not removed.

Want a perfect pork tenderloin? Sear it in a hot pan until it's brown all over, then pop it in the oven at 350F until it hits 145F inside. This way, it'll be super juicy and tender. Don't forget to let it rest before slicing so it stays moist!

Our pork tenderloin has an extremely versatile flavor profile! It's super easy to pair it with anything, really. But our favorite flavors to add are, apples, maple syrup, whole grain mustard, and honey.

Our pigs are raised in the woods. In addition to the nuts and roots and other foraged foods they find solo, the pigs are fed lots of skim milk and a corn & soy free feed. The feed contains a blend of peas, fish meal, seashell flour, alfalfa meal, wheat middlings, kelp, probiotics, vitamins, and minerals.

How long should I marinate pork tenderloin?
If you want the flavors to really pop, let it marinate for at least 30 minutes. Want it extra tasty? Marinate it overnight!

What's the difference between pork tenderloin and pork loin?
So, basically, a pork tenderloin is a long, skinny cut of meat from near the pig's backbone. This makes it way more tender than a pork loin, which is a wider, flatter cut from the back. The loin usually has a fat cap and takes longer to cook. Remember, the tenderloin is the most tender part of the pork, while the loin is bigger and can be cooked in lots of different ways.

What is the ideal internal temperature for a cooked pork tenderloin?
Ideal internal temp is 145F. Don't overcook it or it'll be dry.