Campo Grande Ibérico Pork Tenderloin Solomillo
Free Range | 24-30 oz | Ibérico Pork
- Ibérico pork tenderloin is one of the most highly appreciated cuts of meat of the Ibérico pig due to its flavor and tenderness.
- 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.
- If you want a showstopper dish, it can be served whole. If you want to plate and serve, thinly slice it for a melt-in-your-mouth experience.
- 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.
- 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.
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.