Duroc Pork Tenderloins – 2 Count

Texas Butchers was founded by Casey Rietz and is based in Austin, Texas. Its butchery heritage comes from Longhorn Meat Market, which opened in 1892. The business brings neighborhood butcher service to online meat shopping, emphasizing Texas farms and ranches, personal service and cuts the team would serve its own families.

Duroc Pork Tenderloins – 2 Count

Two whole Duroc heritage-breed pork tenderloins with a published average combined weight of 1.75–3 pounds. This is a tenderloin listing rather than a pork loin roast.

Cooking and Serving Ideas

Roast or grill whole, then rest before slicing into portions. Check each tenderloin independently because differences in thickness can change cooking time.

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Features

• Listed quantity: 1.75–3 lb combined average
• Count: 2 pieces
• Cut or format: Pork cut

Product Specifications

• Weight: 1.75–3 lb combined average
• Quantity supplied: 2 pieces

Supplier-stated country of origin: United States (Texas). The supplier identifies Texas farms and ranches as its sources and its Austin butcher shop as the cutting location.

Cut and Ingredient Information

Pork cut. Read the current package for the complete ingredient statement, preparation status and any allergen declarations. Seasoned, cured and smoked products can have additional ingredients; recipes differ across the range.

Storage and Safe Preparation

Keep perishable meat refrigerated at 40°F or below, or frozen at 0°F or below. Follow the package’s use-or-freeze date and thaw frozen meat in the refrigerator. Keep raw meat, juices, cutting boards and utensils separate from cooked food and ready-to-eat ingredients.

For intact pork chops, tenderloins and roasts, cook to at least 145°F and allow a three-minute rest. Rib recipes may continue cooking beyond that minimum to reach the texture you prefer. Use a thermometer rather than color alone.

Use a food thermometer for temperature checks. Review the FoodSafety.gov cooking-temperature chart for the guidance that matches the actual cut and meat species.