The Ferme d’ORée pigs are not like other pigs. Raised on pasture (when the circumstances allow), they are free to express their natural behavior, to root, to roll in the mud, and play with others. Instead of corn and soya, their diet consists mostly of barley and triticale. No antibiotics, growth factors. hormones or industrial byproducts of course. We raised Berkshire pigs for years, but now we work with a crossbreed with a very good meat quality and a better yield.

Tenderloins are the most tender cut from any animal, so look no further if you are in the market for a premium cut.

Here is a recipe:

Stuffed pork tenderloin

5 slices bacon chopped

2 apples peeled and finely diced

1 shallot finely diced

2 garlic cloves minced

1 tsp dry rosemary

¼ cup pecans, chopped

2 pork tenderloins

Salt and pepper

Dijon mustard

Preheat over to 325. Cook bacon and drain all but 1 tbsp of fat. Add apples and shallots and cook for 4 minutes until softened. Add garlic and cook until fragrant, 1 minute. Add rosemary and pecans and season to taste.

Butterfly tenderloins by using a sharp knife to ‘unroll’ muscle into a sort of rectangle. Place tenderloins side by side with an overlap. Season pork with salt and pepper and top with the filling. Roll up the tenderloin and secure roast with kitchen twine. Rub all over with mustard and place in roasting pan, bake until internal temperature is 155F, approximately an hour and 30 minutes. Serve with mashed potatoes or a cold potato salad and your favorite vegetables.