Picture by: Allie A La Carte for La Cocina No Muerde
Servings: 4-6 | Prep/Cooking Time: 20 minutes
INGREDIENTS:
1 piece (12 oz) of Fermin Iberico o Finca Helechal Tenderloin (solomillo)
1 tbsp. olive oil
Salt and pepper
FOR THE CARROT PURÉ:
1 pound of carrots, peeled
2 tbsp extra virgin olive oil
2 garlic cloves
1/2 onion
1 cup of chicken stock
Salt and pepper
FOR THE GREMOLATA:
The skin of 1 lemon, small diced (you can also use a microplane)
1/3 cup of parsley, washed, dried and finely chopped
2 garlic cloves, small diced
1/4 cup of olive oil
Salt and pepper
PROCEDURE:
- Season the tenderloin with salt and pepper.
- Sear it in a hot, lightly oiled cast iron skillet over high heat, turning as necessary, until browned on all sides and until you reach your desired internal temperature. In Spain, we like to serve it on the rare side (125-130°F).
- Serve on a cutting board and let it rest for 5-10 minutes.
- For the carrot puré, cook a sofrito of olive oil, onion and garlic for 5 minutes. Then add the chopped carrots, the stock and cook until tender.
- Using an immersion blender, regular blender or food processor, puré the carrots (with minimal liquid) until smooth. Then set aside.
- For the gremolata, add the oil to a pan on medium heat, add the garlic and cook for 30 seconds, add the lemon and stir for 30 more seconds, add salt, pepper, stir, add the parsley and immediately remove from the heat and serve.
- Serve the puré, slice the tenderloin and serve the gremolata on top with some micro greens (optional).
NOTES:
Our Iberico pork is amongst the finest cuts in the world. The flavor is so rich and delicate that it doesn’t need a lot of technique to achieve outstanding results and create memorable experiences. Here’s a basic recipe of our Iberico tenderloin (Solomillo).
Picture by: Allie A La Carte for La Cocina No Muerde
Servings: 4-6 | Prep/Cooking Time: 20 minutes
INGREDIENTS:
1 piece (12 oz) of Fermin Iberico o Finca Helechal Tenderloin (solomillo)
1 tbsp. olive oil
Salt and pepper
FOR THE CARROT PURÉ:
1 pound of carrots, peeled
2 tbsp extra virgin olive oil
2 garlic cloves
1/2 onion
1 cup of chicken stock
Salt and pepper
FOR THE GREMOLATA:
The skin of 1 lemon, small diced (you can also use a microplane)
1/3 cup of parsley, washed, dried and finely chopped
2 garlic cloves, small diced
1/4 cup of olive oil
Salt and pepper
PROCEDURE:
- Season the tenderloin with salt and pepper.
- Sear it in a hot, lightly oiled cast iron skillet over high heat, turning as necessary, until browned on all sides and until you reach your desired internal temperature. In Spain, we like to serve it on the rare side (125-130°F).
- Serve on a cutting board and let it rest for 5-10 minutes.
- For the carrot puré, cook a sofrito of olive oil, onion and garlic for 5 minutes. Then add the chopped carrots, the stock and cook until tender.
- Using an immersion blender, regular blender or food processor, puré the carrots (with minimal liquid) until smooth. Then set aside.
- For the gremolata, add the oil to a pan on medium heat, add the garlic and cook for 30 seconds, add the lemon and stir for 30 more seconds, add salt, pepper, stir, add the parsley and immediately remove from the heat and serve.
- Serve the puré, slice the tenderloin and serve the gremolata on top with some micro greens (optional).
NOTES:
Our Iberico pork is amongst the finest cuts in the world. The flavor is so rich and delicate that it doesn’t need a lot of technique to achieve outstanding results and create memorable experiences. Here’s a basic recipe of our Iberico tenderloin (Solomillo).
