Our pork tenderloin is the leanest of our cuts, but don’t be dismayed! The tenderloin still benefits from the marbling our Cheshire Pork is known for, particularly noticeable in its rich flavor and fork-tenderness. Chefs remark that our dainty tenders leave the package cleaner than any competition’s pork tenderloin (a fact of which we are very proud!).

Two packs (4 pieces)

4 pounds 

 *  All perishable orders placed Wednesday after 12pm EST through the weekend, will be shipped the following Monday.

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.