Ibérico Solomillo is a true delicacy, prized for its tenderness and rich, nutty flavor. This recipe pairs the perfectly seared, medium-rare pork with a warm and buttery apple medley, enhanced by the crunch of hazelnuts and almonds and the sweetness of dried cranberries. Topped with fresh thyme, this dish is a celebration of seasonal flavors, making it ideal for an elegant dinner or a special family meal.

Recipe for Ibérico Solomillo with Buttered Apples, Nuts, and Dried Cranberries

Ingredients

• 1 pack of Campo Grande Ibérico Solomillo

• 2 tablespoons olive oil

• Salt, to taste

• freshly ground black pepper, to taste

• 2 medium apples, peeled, cored, and sliced into wedges.

• 2 tablespoons unsalted butter

• 2 tablespoons hazelnuts

• 2 tablespoons almonds

• 2 tablespoons dried cranberries

• 1 teaspoon fresh thyme leaves

Preparation

1. Remove the pork Solomillos from the refrigerator and let them come to room temperature. Pat the Solomillos dry with paper towels. Season generously with salt and freshly ground black pepper.

2.  Heat a large skillet over medium-high heat until hot. Sear the Solomillos for 2  minutes per side, including the edges, to create a golden crust. Lower the heat to medium and continue cooking for an additional 2-3 minutes, until the internal temperature reaches 145°F for medium-rare. The meat will rise an additional 5°F while resting.

3. Transfer the Solomillos to a cutting board and let rest for 5 minutes. This allows the juices to redistribute.

4. While the Solomillo is resting, melt the butter in a clean skillet over medium heat. Add the apple slices and cook for 3-4 minutes, stirring occasionally, until softened and slightly golden.

5. Stir in the hazelnuts, almonds, and dried cranberries. Cook for 1-2 minutes more, allowing the nuts to toast lightly. Sprinkle with fresh thyme leaves and toss to combine.

6. Slice the Solomillos into medallions. Arrange them on a serving platter and accompany with the buttered apple and nut mixture.