• Raw Iberico pork tenderloin on a marble chopping board
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Iberico Pork Tenderloin Solomillo | ±350g

£13.50
£13.50
£13.50
Weight
Andalusia & Extramadura - SpainFree-range Ibérico / Acorn-fedFat rich in oleic acidServes 1-2

ACORN-FED

FROZEN


The Iberico Pork Tenderloin is one of the most prized cuts from Spain's legendary black Iberico pigs. Lean yet exceptionally tender, it delivers a delicate texture with a rich, nutty flavour that reflects the animals' acorn-fed diet.
Perfect for quick roasting, grilling, or pan-searing, this cut offers a gourmet experience that rivals the finest beef, making it a true centrepiece for any meal.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Iberico pork is the "Wagyu of pork." Because of its high intramuscular fat and nutty flavour, you want to treat it more like a fine steak than a standard pork chop.

For a 350g–400g tenderloin (Solomillo), the key is a quick sear and a short rest to keep it blush-pink in the middle.

INGREDIENTS:
- 1 Iberico Pork Tenderloin (approx. 350g–400g)
- 1 tbsp Olive Oil (or Iberico fat if you have trimmings)
- 20g Unsalted Butter
- 2 cloves Garlic (smashed)
- 1 sprig Fresh Thyme or Rosemary
Flaky Sea Salt and Cracked Black Pepper

INSTRUCTIONS:
Tempering (Crucial):
Take the pork out of the fridge 30 minutes before cooking. If it’s cold when it hits the pan, the outside will overcook before the middle warms up. Pat it bone-dry with a paper towel.

SEASONING:
Season generously with salt and pepper on all sides just before cooking. Don't add herbs yet—they’ll burn in the high heat.

THE SEAR:
Heat a heavy-based frying pan (cast iron is best) over medium-high heat. Add the oil. Once the oil is shimmering (almost smoking), place the tenderloin in the pan. Sear for 2–3 minutes per side until a deep golden-brown crust forms.

THE BUTTER TASTE:
Turn the heat down to medium. Add the butter, garlic, and herbs to the pan. Once the butter foams, tilt the pan and use a large spoon to continuously pour the hot, flavored butter over the pork for another 3–4 minutes, turning the meat occasionally.

CHECK DONENESS:
Iberico is best served medium-rare to medium (blush pink).

Target internal temperature: 60°C.

Note: The temp will rise about 3–5°C while resting.

THE REST:
Remove the pork from the pan and place it on a warm plate or wooden board. Pour the remaining pan juices over it and tent loosely with foil. Let it rest for at least 8–10 minutes.

SLICING:
Slice into thick medallions (about 2cm thick) and finish with a pinch of flaky sea salt.

WHY THIS WORKS:
Iberico pork has a lower melting point for its fat than regular pork. High heat creates the crust, but the "resting" period is what allows those rich oils to redistribute, making the meat incredibly tender.

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Raw Iberico pork tenderloin on a marble chopping board

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.