A premium cut, the tenderloin is a small and gently used muscle and therefore it lives up to its name on the tenderness front. With our pastured pigs’ forage rich diet the tenderloin is also very flavorful. Cook as a roast or slice into medallions for the grill. Either way cook to an internal temp of 145 (no higher!) to keep it from drying out. Edmund thinks the pork tenderloin we sell is equal to beef filet mignon in quality.