Tenderloin

Our pasture-raised pork tenderloin comes from the muscle that runs along the backbone—the most tender cut on the hog. Naturally lean with a mild, slightly sweet pork flavor, this cut is prized for its softness and quick cook time. When cooked gently and pulled at just the right temperature, pork tenderloin stays juicy, tender, and incredibly versatile for weeknight meals or elegant dinners alike.

• Cut from the tenderloin along the backbone for exceptional tenderness
• Naturally lean with a clean, mild pork flavor
• Cooks quickly and evenly—ideal for roasting, grilling, or slicing into medallions
• Best cooked to 145°F for a juicy, blush-pink interior

For best results thaw your pork tenderloin in the refrigerator for 24 hours prior to cooking.

Our pork tenderloin is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised pork tenderloin is an exceptionally lean, delicate cut with a clean, naturally sweet flavor—perfect for quick, flavorful meals. Gentle, even heat and pulling the tenderloin at 145°F keeps it tender, blush-pink, and juicy. A 20–30 minute oil-based marinade and dry rub helps enhance browning and creates a more forgiving cooking window.

Cooking Ideas:

• Roasted Tenderloin: Sear briefly, then roast at 375°F until just done for tender, juicy slices
• Grilled Tenderloin: Grill over medium heat, turning often, for a smoky, evenly cooked result
• Stir-Fry Strips: Slice thinly across the grain and cook quickly to keep pieces tender
• Stuffed or Herb-Crusted: Coat with herbs, mustard, or spices before roasting for added flavor

General Tips:

• Remove the silver skin for a more tender bite
• Use moderate heat—high heat can toughen this lean cut
• Pull from heat at 145°F and rest 5–10 minutes before slicing
• Slice across the grain into medallions for the most tender texture