When we first tried this exquisite Ibérico de Bellota pork tenderloin, it was an awe inspiring moment. This is what a tenderloin is supposed to taste like! Juicy, tender and gloriously marbled, it was like discovering a long lost friend. Ibérico de Bellota has long been famous as arguably the world's finest ham. Intense marbling and its complex taste set it apart from all others. The same can be said of the Ibérico pork. Unlike modern pork, which has had all of the flavor and color bred out of it, Ibérico pork has more in common with fine beef. Free range, acorn fed Ibérico pigs live a life of bliss wandering the countryside munching on grass and acorns under cork and holm oaks. Their diet infuses the pork with intense flavor, and exercise infuses the meat with flavorful fat, much like a fine steak. This Iberico is from Covap, a cooperative of farmers that only produces free-range pigs, helping to preserve hundreds of thousands of acres of 'dehesa' rangeland. Like a fine cut of beef, the tenderloin is best seared or grilled medium rare. This is the most tender of cuts, so treat it tenderly! Lightly season your Ibérico pork loin with just salt and pepper and do not overcook - your reward is a juicy, pink center that showcases the meat's rich, nutty flavor. This fresh Ibérico pork loin comes from an ancient breed of pig, the black hoofed Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Ibérico pork is served at the finest restaurants across Spain. Serve the best at your home today! The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.
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