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Stuffed Pork Tenderloin, Free-Range

5.0
Stuffed Pork Tenderloin Free Range
Stuffed Pork Tenderloin Free Range
Gerard King

Gerard's Suggestion

"This is such an easy and delicious meal; I love it with root veg mash. "

Stuffed Pork Tenderloin, Free-Range

5.0
hand-made by us
free-range
dry-aged
small Suffolk farm

Stuffed with caramelised fennel and wrapped in bacon - flavour perfection!

£12.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Stuffed Pork Tenderloin, Free-Range...

  • Heritage breed, free-range pork, sourced from our wonderful Suffolk farmers
  • Delicious, simple stuffing
  • Quick to roast but impressive for an easy supper

These terrific stuffed tenderloins, made with our fabulous free-range Suffolk pork, are stuffed with delicious roasted and caramelised fennel and then wrapped in our thinly sliced un-smoked streaky bacon. They make the easiest, most delicious of suppers. 

The pork tenderloin, also known as fillet, comes from the inside of the sirloin. It's a much-used muscle, therefore is exceptionally tender. It has a nice, subtle flavour. 

Our pork comes from free-range, heritage breed and slow-grown pigs that have been reared on small Suffolk farms by farmers who really care about their livestock. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour, and helps the skin to dry out naturally, resulting in a cracking crackling.

Each tenderloin will serve 2-3 people.

Gerard King

Gerard's Suggestion

"This is such an easy and delicious meal; I love it with root veg mash. "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

What our customers say