Pork tenderloin is one of the easiest cuts of meat to cook and a DCP favorite! The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “filet,” and it is one of the most tender cuts of meat on the pig since it is not a muscle that receives much if any, exercise.

Farmer Tip: Pork tenderloin is relatively lean, so it’s important not to overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan as soon as the meat registers 140°F to 145°F in the thickest part of the meat. It’s perfectly safe for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat.

• Average weight per order quantity: .77 lb.

• Our pork protocols: ecologically pasture-raised, locally sourced feed ration, antibiotic-free, hormone-free, USDA inspected harvest.

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