• Iberico Pork Tenderloin Solomillo
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Iberico Pork Tenderloin Solomillo

£20.00
£20.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±800g; £25/kg
  • Frozen
Iberico Pork Tenderloin Solomillo

Iberico Pork Tenderloin, or Solomillo, is another beautifully marbled cut from the delicious acorn-fed Iberian pigs – supremely tender, juicy, and very versatile. 

Cooking tips

Sear the tenderloin 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 with fresh thyme and goats cheese. If you prefer to keep things simple, enjoy this cut with only a dash of salt and pepper and a smash of garlic. With such amazing natural flavour in the meat, theres not much else you need to add. We recommend cooking this pork to medium-rare - leave it pink in the middle, and you wont be disappointed!
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.
Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Iberico Pork Tenderloin Solomillo

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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