From our Sandbach counter
Pork Tenderloin
£6.25
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Pork tenderloin is a lean, tender cut that suits quick cooking and simple seasoning. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a great choice for a midweek roast, a pan-seared dinner or a meal with guests.How to cook: Season with herbs, garlic and pepper, then sear in a hot pan and finish cooking using a suitable method. Follow the product guidance and cook safely throughout, allowing the meat to rest before slicing.Serving ideas: Pair with roasted potatoes, seasonal vegetables, mustard sauce or apple-based accompaniments. Sliced tenderloin also works well in warm salads and sandwiches.For a versatile pork cut from your local Sandbach butcher, pork tenderloin is ideal when you want a tender, straightforward centrepiece.
Pork Tenderloin from The Butchers Blade in Sandbach. Choose this for a meal built around the cut itself, with accompaniments that let you concentrate on the cooking. A steak or chop can make a straightforward dinner feel considered without a complicated recipe. Check the product description and selected option for the exact cut and size, especially if you are comparing a single portion with a sharing cut.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Pork Tenderloin
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Keep it juicy
Snip the fat every few centimetres so the chop doesn’t curl, and take it off the heat as soon as it’s cooked through — then rest it for a few minutes.
What goes with it?
Mustard mash, green beans and a quick apple-and-sage sauce. Chenin Blanc, cider or sparkling apple juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.