This is the most tender part of the animal, because these muscles are used for posture, rather than movement. This cut is taken from the underside of the loin, hence the name tender-loin and what makes it so easy to digest and a delicious cut of Pork. Other names that this cut is referred to are the pork fillet or pork under-meat. They are all the same cut of pork.
The Pork Tenderloin is the equivalent muscle as the beef fillet. Not only is the meat moist and tender, but it has already been trimmed to remove any fat.
Chefs are increasingly adding this joint to their menu’s. The loin soaks up the spices and flavours so recipes are endless including stir-fries, marinades and pasta dishes.
Keep product frozen until ready to use. Do not refreeze product.