Master Butchery: Expertly trimmed and scored by hand.
Golden Crackling: Rind prepared for maximum crunch.
Delivered Fresh: Butchered to order and vacuum-sealed.
Weight: 500g | 1kg
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C.
Delivery: Mainland UK Only.
👨🍳 Chef’s Tip: Master the Perfect Pork Tenderloin
"Pork tenderloin (often sold as pork fillet) is the leanest, most delicate muscle on the pig. Because it contains virtually zero fat, it goes from melt-in-the-mouth tender to dry and rubbery in a matter of minutes. The secret to perfection is trimming the silverskin, searing high and fast in a oven-safe skillet, roasting gently to 63°C–65°C, and resting thoroughly so it stays blush-pink and succulent."
1. Trim the Silverskin Thoroughly
Pork tenderloin is covered by a tough, shiny white connective membrane called silverskin.
Unlike fat, silverskin will not melt or break down during cooking—it shrinks, causing the fillet to curl up and making the exterior chewy.
Slip a sharp paring knife under the membrane at one end, angle the blade slightly upwards, and slice along the length of the meat to remove it completely.
2. Dry-Brine or Marinate for Maximum Moisture
Because tenderloin lacks fat marbling, pre-seasoning is essential to lock in juices.
Generously season the fillet with fine sea salt, black pepper, and fresh herbs (like sage, thyme, or rosemary) at least 30 minutes before cooking.
The salt draws out surface moisture, dissolves, and is reabsorbed deep into the muscle fibres, seasoning the fillet throughout while helping it hold onto its natural moisture during cooking.
3. Sear All Sides in an Oven-Safe Skillet
Preheat your oven to 200°C (Fan 180°C / Gas Mark 6) and place a heavy oven-safe skillet or cast-iron pan over medium-high heat with a tablespoon of oil.
Sear the tenderloin for 1 to 2 minutes per side until a deep caramelised crust forms all the way around.
Hard searing builds rich, savoury flavour rapidly on the surface without overcooking the delicate centre.
4. The Butter Baste & Oven Finish
Right before transferring the skillet to the hot oven, add a generous knob of butter, a smashed garlic clove, and a couple of fresh herb sprigs to the pan.
Spoon the foaming butter over the fillet.
Roast in the oven for 10 to 12 minutes until the internal core temperature reaches 63°C to 65°C on a digital meat thermometer.
5. Rest for 10 Minutes Before Slicing
Never carve a tenderloin straight out of the pan, or all its juices will run onto the board.
Transfer the fillet to a warm plate, spoon over the pan juices, and cover loosely with foil.
Let it rest for 8 to 10 minutes. Carryover heat will bring the internal temperature to a perfect 68°C (juicy with a slight blush-pink centre), allowing the muscle fibres to relax and reabsorb every drop of juice.
Yes, the bacon contains nitrates. We haven't found a nitrate-free cure that maintains the high quality standards of our pork and bacon products.
How does the meat arrive via courier?
All orders are despatched in high quality packing, including woollen insulated lining and frozen cooling pads. The packaging keeps your meat cool for at least 48 hours. We send all orders on an overnight delivery service via APC couriers.
If delivering to the Scottish Highlands or the Isle of Wight, orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. You will also receive an SMS from the courier on the morning of delivery. Usually a 2-hour delivery window is communicated to you, so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging, perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. The cut-off for same-week despatch is 1am on Wednesdays; otherwise, orders with poultry will despatch the following week.
Is your meat Halal?
No, our meat is butchered to UK butchery standards for the wellbeing of the animals during slaughter and is not Halal.
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About Us
ArtisanBox is the fast-growing independent marketplace that makes it easy for you to eat better -- offering options from the best of british artsan and small-batch food and drink makers. Read more here.
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1. Discover & Curate | Browse 2,000+ award-winning products from the UK’s finest independent makers. Mix and match world-class charcuterie, smoked fish, and pantry staples in one single, secure checkout.
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