Looking for something elegant? This Ibérico tenderloin carpaccio brings the richness of seared pork, the sharpness of Manchego, and a touch of freshness from basil oil and balsamic. It's a spring-friendly appetizer that feels refined but stays casual. Perfect for entertaining or treating yourself to something special.

Recipe for Easy grilled Ibérico Pork Tenderloin “carpaccio” with manchego cheese & basil oil

 Ingredients

• 1 Pack of Campo Grande Ibérico Solomillo
• 1 oz Manchego cheese, finely grated
• 2 tablespoons extra virgin olive oil
• 1 teaspoon balsamic vinegar of Modena
• 1 teaspoon basil oil (optional but highly recommended)
• 1 teaspoon olive oil
• Salt flakes, to taste
• Freshly ground black pepper
  

 Preparation

1. Rub the tenderloin with a bit of olive oil and season it evenly with salt and black pepper.
2. Sear over medium-high heat in a grill for about 6–7 minutes total, turning every 1–2 minutes to brown all sides evenly.
3. Once the internal temperature reaches 125–130 °F, remove from heat and let rest for 10 minutes.
4. Wrap the seared tenderloin tightly in plastic wrap and refrigerate for 30–45 minutes, until cold and firm.To get ultra-thin slices, place it in the freezer for an additional 10 minutes before slicing  this makes the texture perfect for carpaccio.
5.  Use a sharp knife or meat slicer to cut paper-thin slices.
   Arrange the slices on a chilled plate, slightly overlapping. A cold serving plate helps keep the pork's texture delicate and ideal.
6. Sprinkle the slices with flake salt and freshly cracked black pepper.
   Drizzle with extra virgin olive oil and a few drops of balsamic vinegar.
   Add a touch of basil oil for aroma and color if desired.
7.  Grate the Manchego cheese directly over the top. If you like, serve with a few baby greens like arugula, and some crispy bread for contrast.