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Pork tenderloin free-range

5.0
a whole pork tenderloin on a marble surface
a whole pork tenderloin on a marble surface
Gerard King

Gerard's Suggestion

"Try cutting these into thin medallions and searing in a pan with butter. Add a bit of cream and mustard to the pan when nearly cooked for a lovely sauce. "

Pork tenderloin free-range

5.0
slow-grown
free-range
small Suffolk farm
native breed

Quick to cook, you will have a delicious supper on the table in no time!

Regular price £9.00
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Why you will love our Pork tenderloin free-range...

  • Free-range, heritage breed pork from our trusted local farmers
  • Also known as fillet, these are lean and delicious
  • Quick and easy to cook

These free-range Suffolk pork tenderloins (also known as fillet) are exceptionally tender and lean, with a gentle flavour. They're fantastically versatile and easy to cook: you can roast them whole with Mediterranean veggies in the oven, or slice them and pan-fry them in butter and sage. Either way they make a special but simple meal. Equally as good for dinner parties or mid-week kitchen suppers. 

All our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms by farmers who really care about their animals. We always dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour.

Each delicious free-range Suffolk pork tenderloin will serve 2-3 people.

Gerard King

Gerard's Suggestion

"Try cutting these into thin medallions and searing in a pan with butter. Add a bit of cream and mustard to the pan when nearly cooked for a lovely sauce. "

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.

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