Iberico Pork Tenderloins
20 Tenderloins (Approx. 17lbs Total)
Iberico pork tenderloins (aka Solomillo) are tender, easy to cook smaller cuts that are delicious cooked quickly & sliced into medallions. They can be served with a flavorful sauce or simply seasoned with salt & pepper.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. This iberico pork is raised free range on traditional Spanish pastures known as dehesas. It’s fed a natural diet of grain, corn, wheat, grass & forage. No added growth hormones or sub-therapeutic antibiotics are ever used.
Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.
* Minimally Processed, No Chemical Ingredients
Keep iberico pork cuts frozen until you need them, then thaw before cooking.
RECIPES & TIPS
Before cooking, trim any surface silverskin off of each tenderloin (how to remove silverskin).
Iberico pork tenderloins can be cooked similarly to conventional pork tenderloins – seared, grilled, or pan roasted before being sliced into medallions.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving. However, Iberico is often served more rare in Spain.