Tasty Food Affair
Australia Fresh Pork Fillet (Tenderloin)
Australia Fresh Pork Fillet (Tenderloin)
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Product Information
Fresh Australian pork tenderloin — the leanest, most tender cut on the pig. Tenderloin sits along the spine and does almost no work during the animal's life, giving you a cut that cooks fast, slices clean, and rewards careful temperature control.
Chilled-fresh from Australia, butchered in our Singapore facility.
Cook to 63°C medium for the juiciest result — pork tenderloin overcooks faster than any other pork cut. The weeknight-cook's secret for a 20-minute premium pork dinner.
Why This Cut?
• Leanest, most tender cut on the pig — restaurant-quality pork dinner in 20 minutes
• Chilled-fresh from Australia, not frozen — superior moisture and texture
• Cooks fast: ideal for weeknight dinners when you need premium results quickly
How To Serve?
• Sear whole at 200°C oven to 63°C internal, rest 5 min, slice into medallions
• Sliced into stir-fry with garlic, ginger, oyster sauce, and Chinese greens
• Brine in salt and sugar overnight, then roast with mustard and herbs
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What You're Getting
Weight: 300G
Packaging: 1 Pack, Vacuum Packed
Product State: Raw & Chilled
Serves: 2 - 3
Shelf Life: Guarantee at least 5 Days upon receiving
Country Of Origin: Australia
Cooking Methods
1) The Sear & Bake Method (The Steakhouse Standard)
This is the absolute best way to prepare a whole pork tenderloin. It gives you a gorgeous, savory crust on the outside while keeping the center perfectly juicy and tender.
2) 2. The Air Fryer Method (Fast & Convenient)
The intense convection heat of an air fryer roasts a tenderloin incredibly fast while keeping the center plump.
3) Sliced Pork Medallions (The Fastest Stovetop Method)
If you don't want to cook the tenderloin whole, you can slice it into individual thick steak rounds (medallions). This is perfect for quick weeknight stir-fries or pan sauces.
Storage Method
Keep Chill below 5°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.