Pork tenderloin LIVAR
What is pork tenderloin?
Pork tenderloin comes from the most tender muscle of the pig, cut from the bottom of the back. Delicious juicy pork and tastiest if you keep it slightly pink. This pork tenderloin comes from the Limburg monastery pig, so animals are kept with respect. So nice!
Limburg Monastery Pig
The Butchery is an official dealer of LIVAR and that is something to be proud of. LIVAR is the only pork concept that has been awarded 3* better life by the Animal Protection Society and the meat truly has a characteristic taste. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There the animals are lovingly cared for by monks and the pigs can root and roll in the mud in the monastery gardens. The meal from LIVAR pigs consists of freshly grown Limburg grains and you can really taste it!
Taste as a reward for good care
We already mentioned it briefly, but one of the characteristics that distinguishes LIVAR meat from other pork is the lifestyle of the animals. The animals no longer all roam around at Lilbosch Abbey, but they all do on a high-quality free-range farm. The requirements for carrying the LIVAR quality mark are strict. It is not without reason that the Animal Protection and Wakker Dier Foundation are enthusiastic about LIVAR pigs and LIVAR is constantly working to make its farms even more animal-friendly.
Nutritional value of raw pork tenderloin per 100 grams
| Energy (kJ) | 446 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 105 | Vitamin B1 (milligram) | 0.96 |
| Protein (gram) | 22.4 | Vitamin B6 (milligram) | 0.55 |
| Fat (grams) | 1.7 | Vitamin B12 (micrograms) | 0.41 |
| Saturated fatty acids (grams) | 0.8 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (gram) | 0.7 | Iron (milligrams) | 0.7 |
| Polyunsaturated fatty acids (gram) | 0.1 | Zinc (milligrams) | 1.74 |
| Trans fatty acids (grams) | 0 | Sodium (milligram | 91 |
| Cholesterol (milligrams) | 41.5 |
How to Prepare Pork Tenderloin?
Pork tenderloin can be prepared in many different ways. You can cut it into medallions and quickly sear them on both sides. You can also dice it and skewer the pieces for pork tenderloin satay. Pork tenderloin is also delicious wrapped in puff pastry. Alternatively, you can cook the tenderloin whole in a frying pan. Ensure there is enough butter in the pan and let it get nice and hot. Sear the tenderloin evenly until golden brown, then lower the heat and cook the tenderloin for 10 to 12 minutes until it’s perfectly medium-rare. For the best results, use a meat thermometer and aim for a core temperature of 65°C.
Pork Tenderloin in Puff Pastry
Pork tenderloin in puff pastry looks fancy on the table and—equally important—is absolutely delicious! How do you make it? First, season the tenderloins with pork chop spices or any other seasoning you prefer. Then, wrap the tenderloins in puff pastry and bake them in the oven at 200°C for about 30 minutes (the exact time depends on the thickness of your tenderloin). Want to make it extra tasty? Slice the tenderloin slightly lengthwise and add a filling before wrapping it in the puff pastry.
Ingredients
varkensvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 438.90 |
| Energie (kcal) | 105.00 |
| Vet (g) | 1.70 |
| Verzadigd vet (g) | 0.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |
Pork tenderloin LIVAR
Pork tenderloin from the Limburg monastery pig
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
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Voedingswaarde
What is pork tenderloin?
Pork tenderloin comes from the most tender muscle of the pig, cut from the bottom of the back. Delicious juicy pork and tastiest if you keep it slightly pink. This pork tenderloin comes from the Limburg monastery pig, so animals are kept with respect. So nice!
Limburg Monastery Pig
The Butchery is an official dealer of LIVAR and that is something to be proud of. LIVAR is the only pork concept that has been awarded 3* better life by the Animal Protection Society and the meat truly has a characteristic taste. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There the animals are lovingly cared for by monks and the pigs can root and roll in the mud in the monastery gardens. The meal from LIVAR pigs consists of freshly grown Limburg grains and you can really taste it!
Taste as a reward for good care
We already mentioned it briefly, but one of the characteristics that distinguishes LIVAR meat from other pork is the lifestyle of the animals. The animals no longer all roam around at Lilbosch Abbey, but they all do on a high-quality free-range farm. The requirements for carrying the LIVAR quality mark are strict. It is not without reason that the Animal Protection and Wakker Dier Foundation are enthusiastic about LIVAR pigs and LIVAR is constantly working to make its farms even more animal-friendly.
Nutritional value of raw pork tenderloin per 100 grams
| Energy (kJ) | 446 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 105 | Vitamin B1 (milligram) | 0.96 |
| Protein (gram) | 22.4 | Vitamin B6 (milligram) | 0.55 |
| Fat (grams) | 1.7 | Vitamin B12 (micrograms) | 0.41 |
| Saturated fatty acids (grams) | 0.8 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (gram) | 0.7 | Iron (milligrams) | 0.7 |
| Polyunsaturated fatty acids (gram) | 0.1 | Zinc (milligrams) | 1.74 |
| Trans fatty acids (grams) | 0 | Sodium (milligram | 91 |
| Cholesterol (milligrams) | 41.5 |
How to Prepare Pork Tenderloin?
Pork tenderloin can be prepared in many different ways. You can cut it into medallions and quickly sear them on both sides. You can also dice it and skewer the pieces for pork tenderloin satay. Pork tenderloin is also delicious wrapped in puff pastry. Alternatively, you can cook the tenderloin whole in a frying pan. Ensure there is enough butter in the pan and let it get nice and hot. Sear the tenderloin evenly until golden brown, then lower the heat and cook the tenderloin for 10 to 12 minutes until it’s perfectly medium-rare. For the best results, use a meat thermometer and aim for a core temperature of 65°C.
Pork Tenderloin in Puff Pastry
Pork tenderloin in puff pastry looks fancy on the table and—equally important—is absolutely delicious! How do you make it? First, season the tenderloins with pork chop spices or any other seasoning you prefer. Then, wrap the tenderloins in puff pastry and bake them in the oven at 200°C for about 30 minutes (the exact time depends on the thickness of your tenderloin). Want to make it extra tasty? Slice the tenderloin slightly lengthwise and add a filling before wrapping it in the puff pastry.
Ingredients
varkensvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 438.90 |
| Energie (kcal) | 105.00 |
| Vet (g) | 1.70 |
| Verzadigd vet (g) | 0.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |
