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Image of Heritage Pork Tenderloin

Heritage Pork Tenderloin

Non-Member Price:
$49.50
Member Price:
$47.02
5% Off
($17.10/lb)
Variety:
Pasture Raised
Weight:
2.75lb

As its name suggests, the Tenderloin is the most tender cut of pork available. This Pork Tenderloin is always juicy and full of flavor.

Reviews
5.0
9
Rating of 5.0 out of 5 stars
Cooking Instructions
Cooking methods
Bake, Roast, Smoke, Pan-Sear
Wine pairings
Pinot Noir, Riesling, Syrah
The easiest way to cook pork tenderloin is by roasting it in the oven. Preheat your oven to 350 degrees F, then rub the pork tenderloin with some olive oil and season it with salt and pepper. Place the pork in a baking dish and bake it for about 20-25 minutes, or until it's cooked through. One simple tip for elevating pork tenderloin is to serve it with a delicious sauce. Try serving it with a honey mustard sauce or a pesto sauce. Remember, quality cooking starts with quality ingredients. When you're looking for the best pork tenderloin, be sure to shop at Crowd Cow. We source our meat from the best ranches in the country, so you can be sure you're getting the best quality meat possible.
Flavor Profile
This Pork Tenderloin is juicy, flavorful and extremely tender. The flavor profile is delicate with a slightly sweet and nutty taste. The texture is smooth and silky, and the overall eating experience is simply superb.
Chef's Serving Suggestions
When it comes to pairing side dishes with pork tenderloin, there are a few things to consider. First, the flavor profile of the pork itself. Pork tenderloin is a relatively lean cut of meat. That means that you'll want to choose side dishes and sauces that will add flavor and complexity to the dish. Herbs like rosemary, thyme and sage are all great choices for pork tenderloin, as are sauces like bbq sauce, apple cider vinegar sauce or a simple pan sauce made with butter, garlic and wine.
Marble Creek
About the Farm
Marble Creek

The Lawrence’s focus on hogs rests primarily with Berkshire and Tamworth breeds. The Berkshire has been called the Kobe of Pork for its marbling, tenderness and rich flavor. The pigs have access to spent brewer’s grain, fermented grains of wheat, barley and sorghum from nearby brewers, as well as a supplemental non-GMO feed.

Read more about the farm

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