Our tenderloin is the Filet Mignon of pork. It has much more marbling than conventional pork loin, which melts during cooking to produce a rich, deep flavor and succulent texture. Our Cheshire Pork tenderloin can be roasted whole or cut into petite steaks or medallions and cooked individually. It is so tender you can cut it with a fork.
4 piece pack, 4 pounds
The below recipe correlates with picture #3 & #4
Pecan Crusted Pork Tenderloin + Roasted Fingerling Sweet Potato + Purple Sweet Potato Purée + Apple Mustard
For the Cheshire Pork Tenderloin:
1 Heritage Farms Cheshire Pork tenderloin
3 oz sorghum syrup
2 oz pecan crumbles
Salt + Pepper taste
Mark on grill then cook in oven on 350 for 15 minutes. Once done let sit for 1 minute and coat well with Sorghum Syrup using a basting brush. Once coated roll loin in pecan crumbles and season to taste. (Cut into 4-5oz portion as pictured).
For the Sweet Potatoes:
1 fingerling sweet potato
1 oz white wine vinegar
Salt + Pepper to taste
Cook in oven for 45 minutes on 350 degrees F or until skin separates from the potato. Cut into quarters, long way, then place back in oven for 5 minutes. Once done toss with white wine vinegar and season to taste.
For the Purple Sweet Potato Purée:
1 medium purple sweet potato
3 oz hot water
2 oz scallions
Salt + Pepper to taste
Cook potato in oven for 1 hour on 350 degrees F or until skin is separated and potato is soft all the way through. Split and eliminate the skin. Blend cooked potato with hot water and scallions until smooth.
For the Apple Mustard:
1 sweet apple
3 oz whole grain mustard
1 oz scallion
1 oz sugar cane syrup
Salt + Pepper to taste
Cut apple from core and cook on grill until soft. Using a food processor, mix all ingredients and blend roughly until mixed well.
Customer Reviews 5 (1 Review) Write a Review
Fantastic meal
Just like the ribs we have purchased from Cheshire before these tenderloins are superb, Having folks over and want to impress them with pork tenderloins? These are what you need!