Oxford Sandy & Black Whole Pork Tenderloin (Fillet)

Unmatched Tenderness with Farmhouse Flavor

Cut from along the spine, the tenderloin is the most delicate muscle on the pig. Because our Oxford Sandy & Black pigs are raised slowly outdoors, even this lean cut boasts fantastic depth of flavor and a rich, natural color.

We leave our tenderloins in their traditional, untrimmed state direct from the butcher. Leaving a light layer of natural fat intact helps shield this lean cut during roasting, basting the meat naturally for a melt-in-your-mouth result. Alternatively, it can easily be trimmed at home in seconds if preferred!

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• Prime Cut: Exceptionally tender, lean, and quick-cooking.

• Traditionally Prepared: Left untrimmed to preserve natural fat coverage for superior moisture retention.

• Versatile: Perfect sliced into medallions for pan-searing, wrapped in prosciutto/bacon, or roasted whole.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Best Cooking Method: Sear the whole tenderloin in a hot pan with butter and herbs for 2–3 minutes to brown the fat, then transfer to an oven at 190°C for 15–18 minutes until cooked through (internal temp 63°C–68°C for a juicy finish). Rest for 5–10 minutes before slicing.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.