The Cut -
This puppy stays true to its name: Pork Tenderloin is the most tender cut in the entire pig, making it a very popular choice for weeknight meals and special occasions alike. Because our hogs are raised in the woods with plenty of room to roam and root, our Tenderloin develops a deeper flavor profile than anything you can find at the grocery store. People who have tried our Pork Tenderloin claim it must be from a different species. Nope, we just raise our pigs the right way!
The Preparation -
Simply season with salt and pepper, add a little oil to a cast iron pan or skillet, and sear four minutes per side. Be careful not to overcook or it will lose some of its tenderness. This cut is also our favorite for Pork Tenderloin sliders with a bit of slaw or jam.
The Location -
This is the epitome of eating "high on the hog". The Pork Tenderloin is located near the top of the pig, opposite of the loin. This little muscle is extremely tender, and only about two pounds of tenderloin are yielded from a 300 pound pig.
