Quebec pork tenderloin comes from young pork which, with its fine grain, is one of the most tender cuts of pork. It can be stuffed or brushed to taste with tasty sauces or dry marinades. We suggest a short cooking over dry heat.
The tenderloin is cooked when the center of the muscle reaches 63 ° C (145 ° F). Let stand about 10 minutes before slicing on the bias.
Offering Quebec pork means choosing an invaluable source of excellent protein, choosing modern farming methods, choosing meat controlled according to the highest quality standards, choosing a natural and hormone-free meat which is ranked as a world leader in sustainable development. Because Quebec pork is us!