Ibérico Tenderloin in Creamy Tuscan Parmesan Sauce

A creamy Tuscan-inspired sauce meets the rich, delicate flavor of Campo Grande Ibérico pork tenderloin in this easy one-pan dinner. Golden-seared pork simmers gently in a velvety Parmesan cream sauce with garlic, cherry tomatoes, fresh kale, and a touch of lemon. The result is savory, tangy, and full of Mediterranean flavor, with a sauce that’s made for soaking up with crusty bread. Serve it straight from the skillet for a restaurant-worthy meal with minimal effort.

FEATURED CUT

Ibérico Tenderloin ‘Solomillo’

$49.00 21-30oz

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Recipe for Ibérico Tenderloin in Creamy Tuscan Parmesan Sauce

Ingredients

For the Ibérico Tenderloin

• 1 pack Campo Grande Ibérico tenderloin ‘Solomillo’
•  teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons Italian seasoning
• 1 tablespoon extra-virgin olive oil

For the Creamy Tuscan Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1½ cups cherry tomatoes, halved
• 2 teaspoon Italian seasoning
• ½ teaspoon sea salt, or to taste
• 1 cup heavy cream
• ¾ cup chicken broth
• ¼ cup dry white wine
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 tablespoon fresh lemon juice

Preparation

1. Pat the Ibérico tenderloin dry with paper towels. Season all over with sea salt, black pepper, and Italian seasoning, pressing the spices into the meat so they adhere. Heat the olive oil in a large skillet over medium-high heat. Add the whole tenderloin and sear for 3 minutes per side, turning to brown all sides. Transfer to a plate and set aside. The pork will finish cooking in the sauce.
2. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30–60 seconds, until fragrant. Add the tomato paste, Italian seasoning, and cherry tomatoes. Stir for another minute to deepen the flavor.
3. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Let it reduce for 1–2 minutes. Add the chicken broth and heavy cream, stirring until smooth. Bring to a gentle simmer, then stir in the Parmesan and lemon juice. Cook for 3 minutes, until the sauce begins to thicken. 
4. Return the whole pork tenderloin and any accumulated juices to the skillet. Spoon the sauce over the meat, reduce the heat to medium-low, and let it simmer gently, turning the tenderloin occasionally. Cook for approximately 5-10 minutes, depending on its thickness, until the center reaches 145°F on an instant-read thermometer. 
5. Transfer the tenderloin to a cutting board and let it rest for at least 5 minutes before slicing. Slice the pork into medallions.
6. Spoon the creamy Tuscan sauce onto a serving plate, then arrange the sliced Ibérico pork tenderloin medallions on top. Drizzle with a little extra sauce and finish with freshly grated Parmesan, fresh thyme leaves, and a crack of black pepper. For a heartier meal, serve over pasta or pillowy gnocchi, letting them soak up all that rich, garlicky sauce.

FEATURED CUT

Ibérico Tenderloin ‘Solomillo’

$49.00 21-30oz

QUICK ADD