Organic pork fillet
Pork tenderloin is best roasted pink (pink = just about done). If you cut the pork tenderloin into slices about 2 centimetres thick, you get pork medallions.
Packed per piece.
Total weight 500 grams, approx. 1 piece.
Price per kg €28.95
Ingredients:
100% pork.
NL-BIO-01
Dutch Agriculture
Preparation:
Remove the pork tenderloin from the freezer and allow to thaw in the fridge.
Allow the pork tenderloin to come to room temperature from the fridge.
Season the pork tenderloin with salt and pepper.
Melt the butter in the pan.
Fry the pork tenderloin in the butter when the foam has disappeared.
Fry the pork tenderloin for about ±15 minutes on medium heat, depending on its thickness.
After cooking, let the meat rest under aluminium foil for about 5 minutes.
Tip:
Pork tenderloin is thicker at the front than at the back. To cook the pork tenderloin evenly, turn the thin rear end over to the front and secure it with string.
