Yet one more cut from amazing Iberian pork – the supremely tender, juicy and very versatile Solomillo or “Sirloin” lifts any dinner to a higher dimension. Iberico pork comes from Extramadura region of the Iberian Peninsula of Spain.
The Pata Negra is a breed that naturally produces a heavily marbled pork, their diet of grains and acorns lends the meat a rich, dark appearance and natural, nutty flavour. The intramuscular fat contained in this meat is both delicious and healthy. The Iberico is also known as olive oil meat.
Sear this Iberico Pork Tenderloin Solomillo in the pan with garlic infused oil. Finish it off by roasting the whole fillet in the oven. You can also cut it into tiny medallions and grill it, or butterfly it and roll it in fresh thyme and goat cheese! If you prefer to keep things simple, you can enjoy this cut with only a dash of salt and pepper and a bit of garlic if you like.
With such amazing natural flavour in the Solomillo, there’s not much else you need to add. Chefs recommend cooking this pork to medium rare, leave it pink in the middle, and you won’t be disappointed.