Pork Tenderloin

The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

Bo-seonng Nok Don

Pork has many beneficial qualities that make it easy to incorporate into a balanced menu. The variety of options range from decadent and flavorful to lean and nutrient-rich cuts that are affordable, easy to make, and enjoyable to people of all ages.

ITDA, Inc. takes pride in our green tea pork brand, with a refined eye for quality and the relationships of trust developed over the years with producers, we deliver a stable of delicious pork to suit the needs of our customers.

Our brand, Green Tea Pork (Bo-seong Nok Don) is a high-quality pork which is fed organic fermented green tea for products to contain less odor, greasy and cholesterol and additionally, that is a culmination of our know-how cultivated over many years.

Pork Tenderloin

Origin : South Korea

Shape : Slice(2,3 mm), Steak(15,20mm), Cube, Diced, Bulk ... etc.

Packaging : Export Standard Skin Packing, Thermoform Packing and Vacuumed Packing

*We can customize shape, weight and packaging details and above specification might be change as buyer's request.                                 

We are always ready to provide quote for you so please feel free to contact us!

Packaging details

1. Vacuum Packaging

Vacuum packaging is a method of storing and preserving food in an airless environment, usually in air-tight pouches to prevent the growth of micro-organisms. Tangible advantages can be gained in the kitchen through vacuum packing, such as products being stored for several days longer without any deterioration in quality.

2. Modified Atmosphere Packaging (MAP)

Modified atmosphere packaging (MAP) is a packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack, and employing packaging materials and formats with an appropriate level of gas barrier to maintain the changed atmosphere at an acceptable level for preservation of the food.

3. Vacuum Skin Packaging (VSP)

Vacuum Skin Packaging is a method of packaging food products that maximizes shelf life and enhances presentation while minimizing the necessity for preservatives. VSP works by combining a thin, flexible film with a premade tray or a tray formed in line.

4. Thermoforming Packaging

Thermoforming vacuum packaging is an internal packaging method using two rolls of film. Its process consists of heating to form bottom film into tray-like cavities, loading products onto them and sealing in a vacuum with the top film. The thermoforming process begins from the bottom film.