Iberico Pork Tenderloin, or ‘Solomillo’, is another beautifully marbled cut from the delicious acorn-fed Iberian pigs – supremely tender, juicy and very versatile.
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, there’s not much else you need to add. We recommend cooking this pork to medium-rare - leave it pink in the middle, and you won’t be disappointed!
Pair with a Rioja or crisp white Manzanilla.