Pampas Plains is all about finding the best meat for you, so we have selected the finest 'acorn fed' pork money can buy. You won't be disappointed.
Taste:A lean toasted Acorn fed flavour... hmm
Tenderness:10 on the tender scale, unsurpassed
Texture:Delicately soft, silky like texture and succulence to match, delicious
How to cook Iberico Pork Tenderloin?
1. As Steaks: Cut into medallions and pan fry for a couple of minutes either side (depending on your thickness), this product is stunning cooked on the verge of medium rare, but equally good medium cooked.
2. As a Whole Tenderloin: First sear the fillet all over in a hot pan with olive oil to retain the juices and succulence, then just pop in an oven at 180 degrees for 30 minutes before checking the meat is cooked to your liking. If you want to do something a little different, then try try wrapping the seared fillet in Prosciutto or Parma ham and adding fresh herbs of your choice.
Top Tip: Cut a sliver off the end of the fillet to see how well cooked it is in th center. Remember the fillet will continue to cook for a further five minutes after you take out of the oven. Remember to keep the meat tender and soft by spooning over the juices.
Top Tip: Best eaten on the verge of medium rare.
Size: 200g - 300g & 300g - 400g
1 x Iberico Pork Tenderloin (Fillet)
Serves: 3-4 people
Origin: Spanish Acorn fed Iberian Pork
Delivered: Frozen 'Locking in the Freshness'