This pork comes from American heritage pigs that are pasture-raised in Indiana without antibiotics or added hormones. Pastured pigs have access to outdoor fields and woods where they are allowed to roam and forage for food resulting in incredibly flavorful meat that is tender and juicy. Pork tenderloin is the most prized cut due to its incredible tenderness and flavor. Each pig yields only two pieces.
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.