Pork Tenderloin

What it's good for:

Sear it in a hot oven-safe skillet for 2–3 minutes per side until golden, then finish in a 400°F oven for 10–15 minutes until it hits 145°F internal. Let it rest 5 minutes before slicing.

Pork tenderloin cooks fast, be careful not to overdo it. Slightly pink in the center at 145°F is where you want to be. Season simply with salt, pepper, and garlic.

Here's what you're getting:

Pork tenderloin is the least-worked muscle on the pig, runs along the spine and almost never moves. That's why it's so tender. From pigs raised on pasture with GMO-free feed supplemented.

Leaner than other pork cuts, but more flavorful than grocery store pork because these pigs lived outside.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork tenderloin in the fridge for 1-2 days, or refreeze immediately if not using.