Our pork comes from heritage pigs that are pasture-raised in Indiana and are always antibiotic-free and without added hormones. Pastured pork is raised with access to outdoor fields and woods where the pigs are allowed to roam and forage for food resulting in tender meat that is nutty, nuanced, and incredibly flavorful. Pork tenderloin is the most tender part of the pig and cooks quickly due to its low fat content.
Uses: Tenderloin takes well to marinades or a generous pinch of kosher salt. Roast or grill whole or cut into medallions and pan-sear to perfection. An internal temperature of 145F will yield juicy and tender pork that has just a blush of pink.