Iberico Pork Tenderloin Solomillo | ±415g x3

You’ll need
• 3 Ibérico pork tenderloins (≈350 g each), frozen
• 2–3 tbsp olive oil
• 2½ tsp fine salt (about ½ tsp per tenderloin)
• 1 tsp black pepper
• 2 tsp garlic granules (or 3 cloves, minced)
• 2 tsp dried thyme or rosemary (optional)
• Optional pan sauce: 1 small shallot, 150 ml dry white wine (or stock), 150 ml chicken stock, 2 tsp Dijon, 1 tbsp cold butter

1) Thaw in the refridgerator
1. Keep tenderloins sealed. Place on a tray to catch drips.
2. Refrigerate overnight, 12–18 hours until fully thawed (thicker pieces may need up to 24h).
3. Once thawed, open and pat very dry with kitchen paper.

Tip: If you have time, sprinkle ½ tsp salt per tenderloin after drying and let sit uncovered in the fridge 1–4 hours (dry-brine) for even better seasoning and browning.

2) Preheat & prep
1. Heat oven to 220 °C (fan 200 °C). Put a large, oven-safe pan or a baking tray inside to preheat.
2. Trim any obvious silverskin from each tenderloin (a thin, shiny membrane).

3) Season
• Mix pepper, garlic, herbs.
• Rub pork with olive oil, then the seasoning (salt too if you didn’t dry-brine).

4) Sear (better crust, more flavour)
1. Place the preheated pan on the hob over medium-high heat with a little oil.
2. Sear each tenderloin 1–2 minutes per side until lightly browned (use tongs).

(No suitable hob-safe pan? Skip the hob: lay pork on the hot tray and roast slightly longer.)

5) Roast
• Transfer pan to the oven (or move seared pork back onto the hot tray).
• Roast 10–14 minutes until the centre reaches 63 °C on a thermometer. Start checking at 9–10 min; thinner ends cook faster.

6) Rest
• Move pork to a board, tent loosely with foil, and rest 8–10 minutes.
• The temperature will rise a little; juices redistribute for max juiciness.

7) Optional quick pan sauce
1. Return the searing pan to medium heat. Add shallot, cook 1 minute.
2. Add wine, bubble 1–2 minutes, scraping browned bits.
3. Add stock + Dijon, simmer 2–3 minutes to lightly thicken.
4. Off heat, whisk in cold butter. Season to taste.

8) Slice & serve
• Slice into 1.5–2 cm medallions. Spoon over sauce.
• Great with roasted potatoes, green beans, or a peppery salad.

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Notes, storage & reheating
• Food-safe temp: Pork is safe and very juicy at 63 °C after resting. For more doneness, go to 68–70 °C.
• Batch size: Three tenderloins fit on one large tray—leave space between pieces for airflow.
• Hold time: Rested, unsliced tenderloins stay warm under foil ~20 minutes.
• Leftovers: Cool, refrigerate within 2 hours; keep up to 3 days. Reheat gently (covered, 160 °C oven, ~10 min) or serve cold in salads/sandwiches.

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