The tenderloin is the tenderest cut of pork. It comes from the back, between the loin and the buttock. It is cooked in its entirety, marinated or not. It can also be sliced into medallions or cubes as needed. It can be eaten rosé for more tenderness.
Pork • Water • Red wine (red wine, salt) • Red wine vinegar • Sea salt • Dehydrated mushrooms • Sugar • Dehydrated red bell pepper • Spices • Dehydrated onions • Dehydrated garlic • Canola oil.
Take the meat out of the fridge for 20-30 minutes to let it come to room temperature out of direct sun.
Cooking on the stovetop
Preheat the oven to 180 °C (350 °F).
In an ovenproof skillet, heat a little oil over medium-high heat. Seize the tenderloin on all sides.
Continue cooking in the oven for 12 to 15 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).
Baking completely in the oven
Preheat the oven to 180 °C (350 °F).
Place the tenderloin in an ovenproof dish and bake for 18 to 20 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).
Barbecue cooking
Preheat the barbecue to medium intensity.
Bake the tenderloin for 12 to 15 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).
Nutritional values
Per about 1/3 of piece (125g)
Calories
150
% daily value
Lipids
4
g
Saturated
1.5
g
5
%
+ trans
0
g
8
%
Carbohydrates
2
g
Fibers
0
g
0
%
Sugars
1
g
1
%
Proteins
25
g
Cholesterol
75
mg
Sodium
690
mg
30
%
Potassium
0
mg
0
%
Calcium
0
mg
0
%
Iron
1.75
mg
10
%
Other products of the raised without antibiotics range
