• Iberico Pork Tenderloin Solomillo | ±350g x3
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Iberico Pork Tenderloin Solomillo | ±350g x3

£35.00
£35.00
£35.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±1.05kg, £33.33/kg
  • Frozen

Iberico Pork Tenderloin Solomillo

The Iberico Pork Tenderloin is one of the most prized cuts from Spain's legendary black Iberico pigs. Lean yet exceptionally tender, it delivers a delicate texture with a rich, nutty flavour that reflects the animals' acorn-fed diet.
Perfect for quick roasting, grilling, or pan-searing, this cut offers a gourmet experience that rivals the finest beef, making it a true centrepiece for any meal.
How to prepare your Iberico Pork Tenderloin Solomillo

Ingredients
• 3 Ibérico pork tenderloins (±350g each)
• 4 tbsp olive oil
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary (or thyme), finely chopped
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• Zest of 1 lemon
• Optional: splash of dry sherry or white wine for finishing

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Instructions

Step 1 — Prepare the pork
• Pat the tenderloins dry with kitchen paper.
• Trim any silver skin if still attached.

Step 2 — Make the marinade
• In a small bowl, combine olive oil, garlic, rosemary, paprika, salt, pepper, and lemon zest.
• Rub this mixture all over the pork, coating evenly.
• Cover and let marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge).

Step 3 — Sear the meat
• Preheat oven to 200°C.
• Heat a large ovenproof skillet or heavy pan over medium-high heat.
• Sear each tenderloin in a little olive oil for 2–3 minutes per side until golden brown.

Step 4 — Roast
• Transfer the skillet (or place the tenderloins on a baking tray) into the preheated oven.
• Roast for 12–15 minutes, or until the internal temperature reaches 60–63°C for medium doneness (Ibérico pork is best slightly pink inside).

Step 5 — Rest
• Remove the tenderloins from the oven and loosely cover with foil.
• Rest for 5–10 minutes to allow the juices to settle.

Step 6 — Serve
• Slice into thick medallions.
• Optionally, deglaze the pan with a splash of dry sherry or white wine, scraping up the browned bits to make a quick pan sauce.
• Serve with roasted vegetables, a fresh salad, or creamy mashed potatoes.

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Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namly DPD.

We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland, we aim to deliver your orders via DPD 48-hour service.
Iberico Pork Tenderloin Solomillo | ±350g x3

  • SPAIN

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as "dehesa", the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.