Pastured Pork Tenderloin*

One of the rarest cuts of all: with only two tenderloins per hog, this is a luxury cut to savor. Brine it and roast in the oven, slice into tenderloins and pan-fry, or grill—and remember that a little pink in the center is fine (the FDA recommends cooking to medium-rare, or about 145 degrees Fahrenheit, then resting for 3 minutes before serving). Stone Valley's sustainably-raised, vegetarian-fed, antibiotic- and hormone-free Berkshire hogs is as flavorful as it gets.