Pork Tenderloin

The leanest, most tender cut on the pig: a long, fine-grained fillet from our own pork that cooks in minutes. Sear it whole and finish it in a hot oven, slice it into quick medallions, or roll it in herbs and roast it just pink, with so little fat to fall back on, the trick is simply not to overcook it. It takes well to a sharp partner: wholegrain mustard, sage, apple, or a splash of cider. Priced by the kilo.

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