Quebec Berkshire pork tenderloin
Looking to impress without pretense? The pork tenderloin will appeal to anyone who is looking for healthy, rich and tasty meat. Make no mistake, pork tenderloin is NOT the same as pork loin!
Also called the filet, pork tenderloin is located at the rear end of the loin, along the animal’s spine. This cut of meat has no fat cap, is full of flavour and is without a doubt the most tender cuts of pork. Marinated, sautéed, stuffed or roasted in the oven, this noble cut offers you an unlimited range of possibilities. All you have to do is let the chef in you take over the kitchen!
Berkshire pork is a very different breed of pork than the ones usually found on the market. This breed of pork is above all chosen for its marbled flesh and the higher pH level which makes its meat darker, more flavourful and more tender than the conventional pork such as the Duroc and the Yorkshire.
We choose to work with farmers that raise their pork on free-range pasture, without growth hormones or antibiotics and with as little stress as possible. This breeding practice focused on respect for the animal's well-being allows for optimal meat quality while promoting sustainability.
Cooking temperature : Rosé - 62ºC
- Remove the meat from the refrigerator and let it temper for 15 to 20 minutes before cooking.
- Generously salt each side.
- Sear each side over medium-high heat for 3 minutes or until lightly browned.
- Reduce the intensity to medium and continue cooking, turning the meat regularly, until the interior temperature reaches 60ºC.
- Remove from heat, wrap in aluminium foil and let rest for about 10 minutes on a cooling rack.
- Cut against the grain and enjoy.