After the excess of the holidays, January calls for cleaner, lighter plates without giving up flavor. This dish focuses on high-quality Ibérico pork, quick cooking, and a fresh, balanced pan sauce. Low in carbs, rich in protein, and full of winter comfort. Simple ingredients, sharp technique, and a final look that feels elegant yet effortless.

Recipe for Low-Carb Ibérico Abanico with Spinach & Dijon Jus

Ingredients

• 1 pack of Ibérico Abanico Steak
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 10oz fresh spinach, washed and dried
• 2 tablespoons olive oil
• 2 tablespoons shallot, very finely diced
• 3 garlic clove, smashed
• Salt, to taste
• Pan drippings from the pork
• 1 tablespoon butter
• 2 teaspoons Dijon mustard
• 1 tablespoon cherry vinegar

Preparation

1. Season the pork with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork until well browned, about 2-3 minutes per side, cook until, internal temperature 140–145°F. Remove from the pan and let rest.
2. In a wide pan, heat olive oil over medium heat.
   Add the garlic and shallot and cook for 1min until soft and remove the garlic. Add the spinach and sauté for 30–45 seconds, just until wilted.
   Season lightly with salt and remove from heat.
3. Using the same pan where the pork was cooked, lower the heat.
   Add butter and let it melt into the pan juices. Deglaze with cherry vinegar, scraping the bottom. Remove from the heat and whisk in the Dijon mustard.Adjust seasoning if needed. Blend until smooth for a finer sauce.
4. We slice the abanico and place it over a bed of spinach. Add the meat, drizzle with the sauce, and finish with chives and lemon zest.