Ibérico pork 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 Pork Tenderloin 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 tenderloins from the refrigerator and let them come to room temperature.Pat the tenderloins dry with paper towels and rub them lightly with olive oil. Season generously with salt and freshly ground black pepper.

2.  Heat a large skillet or plancha over medium-high heat until hot. Add a drizzle of olive oil.Sear the tenderloins for 3 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 per side, until the internal temperature reaches 145°F for medium-rare.

3. Transfer the tenderloins to a cutting board and let rest for 5 minutes. This allows the juices to redistribute.keep in mind that while resting the temperature will increase for 5 to 10°F

4. While the tenderloin 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 tenderloins into medallions. Arrange them on a serving platter and accompany with the buttered apple and nut mixture.