Tuscan Herb Pork Loin Filet

All Natural
20g of Protein per serving
Pre-seasoned

Add a fresh, herb-forward twist to your weeknight meals with no extra effort. This pork loin is seasoned with a blend of Italian-inspired herbs for a flavorful, family-friendly dish that cooks up tender and juicy. It’s an easy way to bring variety and protein to your dinner rotation without complicating your routine. Just cook and pair with simple sides for a meal that feels elevated but effortless.

Cooking Instructions

Air Fryer

Remove outer packaging before cooking
Preheat air fryer to 350º F.
Place pork in the air fryer and cook for 18 minutes at 350º. Internal temperature should reach 145°F (thickest part).
Remove from air fryer and let rest for 3 minutes before slicing.

Grilling

Preheat grill for 10 minutes on medium high heat (300°-350°F).
Place loin filet on the center of the grill and close the lid.
Grill one side for 12-15 minutes.
Rotate and grill the other side for an additional 12-15 minutes until pork reaches an internal temperature of 145°F (thickest part) or juices run clear.
Remove the loin filet from grill. Let rest for 3 minutes before slicing.

Oven

Remove outer packaging before cooking.
Preheat oven to 375° F.
Place pork in a shallow baking pan.
Roast for 35 minutes UNCOVERED until internal temperature reaches 145°F (thickest part) or juices run clear.
Remove from oven/pan and let rest for 3 minutes before slicing.

*If cooking 2 loins space 2-3 inches apart and roast UNCOVERED for 35 minutes.

Slow Cooker

Remove pork from package.
Place in slow cooker and set temperature to low.
Pour approximately ½ cup of water around pork to make sure bottom of slow cooker is covered.
Place lid on and cook on low for 2 hours to 2 hours 15 minutes or until an internal temperature of 145°F has been reached.
If using high temperature setting, cook for 1 hour 30 minutes to 1 hour 45 minutes or until an internal temperature of 145°F has been reached.
Remove from slow cooker and let rest for 3 minutes before slicing.

Stove

Cut filet into 1-inch thick medallions.
Flatten each medallion to ¾-inch thickness.
Heat a small amount of oil or butter in large nonstick skillet over medium high heat.
Cook medallions 6-8 minutes, turning occasionally, until evenly browned on both sides and center is no longer pink, or internal temperature reaches 145°F.