Sourced locally from our friends down the road at Golden Rail Farms. You will love our pork tenderloins. 
Hand cut by our butchers. 
5.50$ per peice, one peice per pack. Approx 1lbs
Here's a great ultimate comfort food recipe...
Pork tenderloin and mushroom stroganoff
-1 Henderson meats pork tenderloin thinly Sliced 
-3/4 tsp salt
-1/4 tsp freshly ground pepper 
-2 tbsp of olive oil 
-3 cloves of garlic 
-1 onion thinly sliced
-1 pkg (227g)of cremini mushrooms Sliced 
-1 tbsp of fresh thyme leaves 
-1 pkg (340g)  broad egg noodles 
-1 cup of chicken broth and water
-1 tbsp of corn starch 
-1/2 cup of sour cream 
-1 tbsp of Dijon mustard 
-2 tbsp of balsamic vinegar 
-1/2 cup of fresh or frozen peas 
-1 tbps of butter 
-freshly ground pepper 
-chopped fresh parsley for garnish 
Preparation time 15 minutes, cooking time 25 minutes 
Instructions 
Season pork with salt and pepper. Heat half of the oil in a large non stick skillet over medium high heat. Cook pork until golden brown on both sides, about 5 minutes. Remove from skillet. In the same skillet, heat remaining oil over medium heat. Cook garlic, onion, mushrooms, and thyme, stirring occasionally, until softened, about 5 minutes. 
Meanwhile, cook noodles, according to package directions. In a small bowl, whisk broth, water and cornstarch. Stir into skillet. Bring to boil, stirring and scrapping up brown bits, simmer until thickened, about 5 minutes. Return pork and any juices to skillet, simmer 3 minutes or until cooked. In a small bowl, combine sour cream, mustard and vinegar. Stir into skillet. Add peas, cook until heated through. 
Drain noodles, return to pot, to with butter. Serve noodles topped with stroganoff. Sprinkle with pepper and parsley