Pork Tenderloin with Black Pudding (300g)

Pork Tenderloin is famed for its tenderness. We’ve taken this popular cut and paired it with free-range black pudding stuffing, seasoned with nutmeg, mace and ginger to enhance the flavour of this premium joint. Delicious roasted with crispy golden potatoes and braised red cabbage. You might hear tenderloin being referred to as pork fillet. Either way, this is the long, thin muscle that’s located on the inside of the pig’s rib cage. It’s from the same part of the pig as the loin but it’s much smaller, referring to a single, well-protected muscle. Serves 2. All our British pork is free-range and sourced from high-welfare farms. We source the majority of our free-range pork from Simon Price’s farm in Devon. Simon focuses on rearing in small groups with freedom to roam and display natural behaviours, all of which enhances the quality of the meat. Cooking Instructions: 1. Remove the tenderloin from the fridge 30 minutes before cooking to allow the loin to reach room temperature. Pat dry wiPork Tenderloin is famed for its tenderness. We’ve taken this popular cut and paired it with free-range black pudding stuffing, seasoned with nutmeg, mace and ginger to enhance the flavour of this premium joint. Delicious roasted with crispy golden potatoes and braised red cabbage. You might hear tenderloin being referred to as pork fillet. Either way, this is the long, thin muscle that’s located on the inside of the pig’s rib cage. It’s from the same part of the pig as the loin but it’s much smaller, referring to a single, well-protected muscle. Serves 2. All our British pork is free-range and sourced from high-welfare farms. We source the majority of our free-range pork from Simon Price’s farm in Devon. Simon focuses on rearing in small groups with freedom to roam and display natural behaviours, all of which enhances the quality of the meat. Cooking Instructions: 1. Remove the tenderloin from the fridge 30 minutes before cooking to allow the loin to reach room temperature. Pat dry wi