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 • Soy sauce (Water • Wheat • Soybeans • Salt) • Sugar • Salt • Garlic puree • Modified food starch • Pear concentrate juice • Sesame oil • Red chiles puree • Pineapple concentrate juice • Sesame seed • Sodium ascorbate • Lemon concentrate juice • Roasted garlic puree • Minced garlic • Paprika oleoresin color • Yeast extract • Spices • Xanthan gum.
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
140
% daily value
Lipids
2
g
Saturated
0.5
g
3
%
+ trans
0
g
3
%
Carbohydrates
8
g
Fibers
0
g
0
%
Sugars
5
g
5
%
Proteins
23
g
Cholesterol
55
mg
Sodium
750
mg
33
%
Potassium
400
mg
9
%
Calcium
10
mg
1
%
Iron
1.5
mg
8
%
Other products of the raised without antibiotics range
