"Pork loin and pork tenderloin are different cuts of meat. Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter and can be a boneless or bone-in cut of meat"
2 kg (4 x 500 grams of pork tenderloin)
$17.00 per kilogram
Shipped vacuum sealed
Searing meat before baking also helps it look less gray, giving it a much more appetizing appearance.
Let meat rest for 5-10 minutes after removing from the oven to lock in the juices - don't cut too early, or they will all run out!