Skip to content
Pork Tenderloin – Free-Range | Australia | 420g
(0 in cart)
Gooralie free-range pork tenderloin, 420g. APIQ certified. The leanest pork cut: sear and roast to 65°C internal temperature to keep it moist. Serves 2.
Description
About this cut:
Free-range pork tenderloin from Gooralie, Goondiwindi, QLD, 420g. APIQ certified, raised without added hormones. The leanest pork cut: cook quickly on high heat to keep it moist.
Where it comes from:
Gooralie free-range farms, Goondiwindi, QLD. APIQ certified, no added hormones.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Sear on all sides in a hot oven-proof pan, then roast at 200°C for 15 to 18 minutes. Do not overcook; remove at 65°C internal temperature. Rest for 5 minutes before slicing.
Good to know
- Origin: Gooralie free-range farms, Goondiwindi, QLD
- APIQ certified free-range; no added hormones
- 420g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork range.
Frequently asked questions
The Meat Club sells 420g free-range pork tenderloin in Singapore, sourced from Gooralie's family farm near Goondiwindi, Queensland. It is APIQ certified free-range, raised without added hormones, and blast frozen at the source before shipping to Singapore under an unbroken cold chain. At 5.6g fat and 20.9g protein per 100g, each 420g pack serves two people.
This tenderloin comes from Gooralie, a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs are free to roam continuously and have constant access to spring-fed water, shade and shelter, and are raised without added hormones or antibiotics. Each 420g pack is blast frozen at the farm before shipping to Singapore.
Pork tenderloin should be seared on all sides in a hot, oven-proof pan, then roasted at 200°C for 15 to 18 minutes. Pull it from the oven once it reaches 65°C internal temperature, since it will carry over a few degrees as it rests, and rest for 5 minutes before slicing. Cooking past 70°C will dry out this lean cut.
This 420g pack arrives frozen and should be kept in the freezer until you are ready to cook it. Thaw it in the refrigerator overnight rather than at room temperature, and use it within 3 days of thawing. Once thawed it should not be refrozen, so portion the pack before freezing again if you do not need the full 420g at once.
Pork tenderloin remains one of the leanest cuts in the pork range at 5.6g fat and 20.9g protein per 100g, well below the fattier cuts elsewhere in the carcase. That still suits quick, high-heat methods like searing and roasting rather than the long, fat-rendering methods used for fattier cuts. Each 420g pack serves two people and contains no carbohydrate.
