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Campo Grande Ibérico Pork Tenderloin Solomillo | 1.5 lb

$24.99
Member Pricing: $22.49

Free Range | 24-30 oz | Ibérico Pork

Item is in stock Only 5 left in stock This product is currently out of stock Item is unavailable

  • This is a tender, elongated muscle that is very easy to cut up into steaks, cut down the middle, or left whole.
  • With its luxuriously creamy and nutty flavor, this fine cut of meat is rich without being too heavy.
  • This cut can be cooked in a variety of different ways such as grilling, barbecuing on roasting.
  • No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid

Cooking Instructions

  • Mild in flavor, pork tenderloin is a great canvas for a variety of marinades or spice rubs.
  • We recommend doing a sear-and-roast method on your Pork Tenderloin to ensure it comes out tender every time.
  • Season the tenderloins with flaky salt and ground black pepper. Then, heat up some oil in a pan on medium-high heat.
  • Sear the pork tenderloin on all sides until browned. Then, transfer your skillet to the oven and roast the tenderloin, flipping halfway through until the thickest part reads 140°F.
  • Transfer the pork to a cutting board and let rest for at least 5 minutes before serving.

Wine Pairing

  • A Spanish Tempranillo or Rioja, with its fruity undertones and well-balanced tannins, provides an ideal harmony when enjoyed alongside the succulent pork tenderloin.
  • If you prefer white wines, a crisp and aromatic Albariño from Spain or a buttery Chardonnay from California can also create an exquisite pairing. These whites offer refreshing acidity and unique flavor profiles that perfectly contrast the richness of the meat.
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Campo Grande Ibérico Pork


Campo Grande's Ibérico pork is the perfect example of attention to genetics, lifestyle, and diet creating incredibly marbled cuts. They source directly from humane family-owned farms in southern Spain that never use gestation or farrowing crates, nor antibiotics or hormones.

These rustic Slow Growth black-hoofed hogs are free-range and live twice as long as their industrial counterparts. Their 100% vegetarian diet hinges on nuts and grasses, which makes for multilayered flavor and off-the-charts marbling.