Beaurivage pork tenderloin (Quebec)

QUEBEC BEAURIVAGE 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!

La Ferme de porc de Beaurivage is a family business located in St-Patrice-de-Beaurivage that specializes in raising pigs and fattening piglets. With more than 100 years of expertise, their breeding methods are very humane and respectful of the environment and the animal. The feed, created on site, is 100% vegetable based on high quality grains. In addition, the animals are raised without antibiotics, drugs and other by-products and without hormones or growth stimulants.

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.

Berkshire Pork

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Portion(s) : 2
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