1120765 - Pork tenderloin
Regular price: 33.64$/kg
The advertised price is based on a 200g fillet = $33.64/kg x 200g = $6.72
Each unit is approx 200g
Located below the spine, the tenderloin is a long, narrow muscle that runs from the middle of the loin (back) to the buttock. Pork tenderloin is one of the most tender and noble cuts of pork. It is also called "filet mignon" in reference to its delicacy.
Feeding pigs contributes to the quality of their meat. The products supplied by our farmers are entirely natural, for optimal nutritional intake. In addition, Les Fermes Valens guarantees hormone- and antibiotic-free pig rearing.
Pork tenderloin can be eaten whole, in medallions (slices) or cubed for kebabs. To cook pork tenderloin whole, we recommend browning it lightly on all sides in a little oil. Here's a recipe for pork tenderloin with bacon and prunes:
- Open the tenderloin into a wallet, season with pepper and garnish with pitted prunes and bacon slices. Drizzle with olive oil, close and tie carefully.
- In a casserole dish, sauté 2 thinly sliced onions in a little butter and olive oil. Add 4 sliced carrots and a bouquet garni, then the pork tenderloin(s). Sear the meat well on all sides, add a little water to deglaze and simmer for around 20 minutes.
- At the end of cooking, keep the fillets warm, reduce the juices if necessary and add a tablespoon of crème fraîche and a teaspoon of mustard to the sauce. Arrange and present the sliced, defrosted fillets with the carrots and sauce.
It's up to you!
