About this cut
The Kurobuta Tenderloin represents the absolute pinnacle of pork, sourced from the heritage Berkshire breed known for its exceptional intramuscular fat. Unlike commodity pork, this cut exhibits a deep ruby hue and a buttery, fine-grained texture that requires almost no effort to chew. Its rich, nutty profile and unmatched juiciness make it a cornerstone of high-end gastronomy, offering a density of flavor rarely found in the loin.
Taste-DNA
Comprising the Psoas major muscle situated along the interior of the spine, this muscle performs minimal work, ensuring its status as the most tender cut. In Kurobuta pigs, the higher concentration of marbling within this non-weight-bearing muscle elevates it beyond the standard lean tenderloin.
Preparation
Cooking Guide
Precision is paramount as the high fat content in Kurobuta pork conducts heat more efficiently than leaner varieties. Begin with a high-heat sear in a cast-iron pan to develop a Maillard-driven crust, then finish at low temperatures until a core temperature of 62°C (144°F) is reached for a perfect medium. Always allow the meat to rest for at least five to seven minutes to permit the internal juices to redistribute.
Core Temperatures
Portions per Person
Often called the 'Wagyu of pork,' this cut's richness pairs exquisitely with a textured Alsace Pinot Gris or a light-bodied, earthy Pinot Noir to balance the fat.