Pork tenderloin is one of the leanest and most tender cuts of pork. It is the long, narrow cut of meat that runs along the animal’s backbone. Because there is so little fat in the meat, it is important to cook a tenderloin quickly to prevent it from drying out. Marinating or brining the meat before cooking can also help add moisture. Tenderloin is best when quickly roasted, broiled, grilled, or pan seared. Try it with a simple herb and garlic rub and serve with roasted vegetables and a side salad!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.