Title
Pork Tenderloin
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Tenderloin (Avg Weight 1.0 - 1.25 lbs)
The "Filet Mignon of Pork" — The Most Tender Cut on the Animal. This is the cut that defines elegance. Sourced from our partners at North Georgia Meat Company (NGM), the tenderloin is the psoas major muscle—a strip of meat that does almost no work, resulting in a texture so soft it can practically be cut with a fork. Unlike the pale, flavorless tenderloins found in commercial grocery stores, our Heritage breed tenderloins boast a darker, richer color and a distinct savory flavor. It is lean, possessing very little intramuscular fat, yet because of the superior genetics, it remains incredibly moist and succulent when handled correctly. It is the perfect protein for a sophisticated dinner that comes together in under 20 minutes.
Why It’s a Staple: It is the ultimate "weeknight gourmet" solution. Because it is a thin, cylindrical muscle, it cooks faster than almost any other roast. It is a blank canvas that readily absorbs marinades, spice rubs, and sauces, making it adaptable to everything from a balsamic glaze to a spicy Asian stir-fry. It delivers high-end tenderness without the high-end steak price tag.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Whole Pork Tenderloin
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 1.0 - 1.25 lb Roast
💡 The Chef’s Method: Trim the silver, keep it pink.
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The Prep: This is crucial: You must remove the "silverskin"—the tough white membrane running along the side. Slip a sharp knife under it and slide down the length of the meat to peel it off. If left on, it will tighten and chew like a rubber band.
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The Seasoning: Because it is lean, salt it generously 30 minutes before cooking to help retain moisture.
-
The Pan: Sear it hard in a hot skillet with oil or bacon fat. You want to brown all sides quickly (about 2 minutes per side).
-
The Finish: If the tenderloin is thick, transfer the skillet to a 400°F oven for 8-10 minutes.
-
The Danger: Do not overcook. This cut has no fat to protect it. If you cook it to "well done," it will be dry and chalky.
-
Target Temp: 145°F Internal. Pull it at 140°F and let it rest; carry-over cooking will take it to the perfect rosy medium. Slice into medallions to serve.
Standing Stone Heritage Pork Tenderloin (Avg Weight 1.0 - 1.25 lbs)
The "Filet Mignon of Pork" — The Most Tender Cut on the Animal. This is the cut that defines elegance. Sourced from our partners at North Georgia Meat Company (NGM), the tenderloin is the psoas major muscle—a strip of meat that does almost no work, resulting in a texture so soft it can practically be cut with a fork. Unlike the pale, flavorless tenderloins found in commercial grocery stores, our Heritage breed tenderloins boast a darker, richer color and a distinct savory flavor. It is lean, possessing very little intramuscular fat, yet because of the superior genetics, it remains incredibly moist and succulent when handled correctly. It is the perfect protein for a sophisticated dinner that comes together in under 20 minutes.
Why It’s a Staple: It is the ultimate "weeknight gourmet" solution. Because it is a thin, cylindrical muscle, it cooks faster than almost any other roast. It is a blank canvas that readily absorbs marinades, spice rubs, and sauces, making it adaptable to everything from a balsamic glaze to a spicy Asian stir-fry. It delivers high-end tenderness without the high-end steak price tag.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Whole Pork Tenderloin
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.0 - 1.25 lb Roast
💡 The Chef’s Method: Trim the silver, keep it pink.
-
The Prep: This is crucial: You must remove the "silverskin"—the tough white membrane running along the side. Slip a sharp knife under it and slide down the length of the meat to peel it off. If left on, it will tighten and chew like a rubber band.
-
The Seasoning: Because it is lean, salt it generously 30 minutes before cooking to help retain moisture.
-
The Pan: Sear it hard in a hot skillet with oil or bacon fat. You want to brown all sides quickly (about 2 minutes per side).
-
The Finish: If the tenderloin is thick, transfer the skillet to a 400°F oven for 8-10 minutes.
-
The Danger: Do not overcook. This cut has no fat to protect it. If you cook it to "well done," it will be dry and chalky.
-
Target Temp: 145°F Internal. Pull it at 140°F and let it rest; carry-over cooking will take it to the perfect rosy medium. Slice into medallions to serve.