Orange & Cranberries glazed Ibérico Tenderloin

Spring calls for something bright, fresh, and full of flavor. This glazed Ibérico tenderloin brings together citrus, sweetness, and rich, juicy pork in every bite. The orange and cranberry glaze adds a vibrant, seasonal touch perfect for Easter. Simple to make, but impressive on the table.

Recipe for Orange & Cranberries glazed Ibérico Tenderloin

FEATURED CUT

Ibérico Tenderloin ‘Solomillo’

$49.00 21-30oz

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Ingredientes

• 1 pack of Campo Grande Ibérico tenderloin "Solomillo"
• 1 tablespoon olive oil
• 1 tablespoon flaky salt
• 1 teaspoon freshly ground black pepper
• 1 cup fresh orange juice
• 2 tablespoons brown sugar
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• ½ cup fresh cranberries
• 1 orange, cut into segments
• 2 tablespoons chopped chives

Preparation

1. Season the tenderloin with flaky salt and freshly ground black pepper.
2. Heat a pan over medium-high heat and add olive oil. Sear the tenderloin for 1½ minutes per side, turning to brown all sides evenly (about 4 sides total). Remove and set aside.
3. In the same pan, add orange juice, brown sugar, salt, black pepper, garlic powder, and olive oil. Let it simmer and reduce slightly for 3–4 minutes, scraping up all the juices from the pan.
4. Return the tenderloin to the pan and glaze for 2 minutes, continuously spooning the sauce over the meat.
5. Halfway through, add fresh cranberries and orange segments to the pan.
6. Remove from heat and let the meat rest for 5 minutes.
7. Slice into medallions and serve on a plate with the remaining glaze spooned over the top. Finish with chopped chives.
   
   FEATURED CUT

   

   Ibérico Tenderloin ‘Solomillo’

   $49.00 21-30oz

   QUICK ADD