Free range pork tenderloin, also known as pork fillet: the leanest, most tender cut on the pig.

Cut from beneath the loin, the tenderloin is lean, fine-grained and quick to cook, staying tender from pan to plate. Roast it whole, slice it into medallions or use it anywhere a recipe calls for pork fillet. Its clean, mild flavour carries marinades, herbs and spice blends beautifully.

• Free range British pork, fully traceable and high welfare
• Naturally lean with a fine, tender grain
• Quick to cook: whole roast in around 25 minutes, medallions in minutes
• The lighter choice next to pork loin or shoulder
• Takes garlic, rosemary, honey and mustard flavours especially well

How to cook pork tenderloin

Sear the whole tenderloin in a hot pan until browned all over, then roast at 200°C (180°C fan, Gas 6) for 20 to 25 minutes until cooked through, and rest for 5 minutes before slicing. For medallions, slice into rounds and pan-fry over a medium-high heat for 2 to 3 minutes per side. A honey and mustard glaze or a creamy mustard sauce are classic partners.

Tenderloin, fillet or loin?

Tenderloin and pork fillet are the same cut: a slim, lean muscle that sits beneath the loin. The loin itself is a larger roasting cut with more fat and a fuller flavour; if that is what you are after, see our boneless rolled pork loin. For ready-sliced rounds, try the pork fillet medallions, or browse the full pork range.