Pork Tenderloin

This is the filet mignon of pork and the most tender cut from our pasture-raised pigs. It’s lean and juicy and makes for an elegant meal. Keep it simple with salt, pepper (and maybe a little rosemary), sliced it into medallions, and seared for a few minutes on each side. Or roast it whole with a crust of herbs and garlic.  Frozen & Vacuum-Sealed.