The healthiest and most tender cut of pork. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes.
1 x tenderloin - 300g - 400g each (organic, regenerative, saddleback breed)
Fraiser Aitken is a farmer from York with rare breed Saddleback and Durack cross pigs. He rotates his pigs around woodland, eating acorns, shrubs, roots and seeds which help to build flavour. The rooting pigs help to develop grasses and removing some plants that are toxic to trees.