Pork Tenderloin - avg 1.1lb

The most tender cut on the hog — and one of the most limited. There are only about two pounds of tenderloin per pig, which is why we can't always keep these in stock. Quick-cooking and nearly fat-free, tenderloin is best treated simply: season it well, sear it in a hot pan, and finish in the oven. It pairs beautifully with a pan sauce, a fruit-forward chutney, or a simple herb crust. Don't overcook it — pull it at 145°F and let it rest.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a transition and certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.