The Underrated Pork Tenderloin

When it comes to versatile, flavorful proteins, pork tenderloin deserves far more attention than it gets. This economical cut is tender, easy to work with, and has the rare ability to adapt beautifully to a wide range of flavor profiles and cooking methods. For chefs and foodservice operators, it’s a hidden gem that delivers both value and creativity on the plate.

At DeVries Meats, locally raised pork tenderloins are a standout option. They bring freshness, quality, and the advantage of supporting a Michigan producer—making them an ingredient that’s as meaningful as it is delicious.

Plate Ideas:

• Seared Pork Tenderloin Medallions – Tossed with chili crisp and Marcona almonds on a bed of greens or slaw, these tender bites balance heat, crunch, and savory richness for a dish that’s elegant yet approachable.

• Chili-Rubbed Pork Tenderloin Sandwich – Layered with salsa, queso fresco, and pickled onions, this build proves just how well pork tenderloin plays with bold, Latin-inspired flavors.

And let’s not forget the bread. For the chili-rubbed pork tenderloin sandwich, the Football Torta from Michigan Bread is the perfect carrier. Its unique football shape, soft interior, and lightly crusty exterior provide just the right texture for hearty fillings. Made with high-quality, non-GMO ingredients and free from artificial preservatives, colors, or flavors, it’s a clean-label bread that supports local, just like the pork.

Together, local pork from DeVries and artisan bread from Michigan Bread highlight the best of what’s grown and crafted nearby—while giving chefs approachable, flavorful tools to bring something new to the table.