You wont find a more tender and natural tasting piece of pork this side of heaven and that’s quite an accolade. This amazing fillet comes from the most tender part of the Iberian pig, hence its name 'Tender-loin'. Fully trimmed and cut into "centre log" so there is no wastage just ready to cook whole or cut into medallions. Serves 3-4 people. You will only be left with astonishing compliments and an empty serving dish.
Pampas Plains is all about finding the best meat for you, so we have selected the finest 'acorn fed' pork money can buy. You won't be disappointed.
How to cook Iberico Pork Tenderloin?
1. As Steaks: Cut into medallions and pan fry for a couple of minutes either side (depending on your thickness), this product is stunning cooked on the verge of medium rare, but equally good medium cooked.
2. As a Whole Tenderloin: First sear the fillet all over in a hot pan with olive oil to retain the juices and succulence, then just pop in an oven at 180 degrees for 30 minutes before checking the meat is cooked to your liking. If you want to do something a little different, then try try wrapping the seared fillet in Prosciutto or Parma ham and adding fresh herbs of your choice.
Top Tip: Cut a sliver off the end of the fillet to see how well cooked it is in th center. Remember the fillet will continue to cook for a further five minutes after you take out of the oven. Remember to keep the meat tender and soft by spooning over the juices.
Top Tip: Best eaten on the verge of medium rare.