Orange-Glazed Ibérico Tenderloin with Pomegranate Tapenade & Asparagus

recipe

Recipe for Orange-Glazed Ibérico Tenderloin with Pomegranate Tapenade & Asparagus

Ingredients

• 1 pack of Campo Grande Ibérico Tenderloin "Solomillo"
• Salt
• Freshly cracked black pepper
• 2 tablespoons olive oil
• ½ cup orange juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• ½ cup fresh pomegranate seeds
• 2 tablespoons toasted almonds, chopped
• 2 tablespoons finely chopped parsley
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• Salt and pepper to taste
• 10 asparagus spears
• Olive oil

Preparation

1. Season the tenderloins with salt and freshly cracked black pepper. Heat a grill pan or skillet over medium-high heat with a little olive oil. Sear each tenderloin 1.5 minutes per side, counting 4 sides total (about 6 minutes). They should be golden on the outside while staying juicy.
   
2.  Lower the heat to medium. Add the orange juice, honey, and soy sauce to the pan and  glaze for about 3 minutes, 
3. continuously spooning the glaze over the meat. Cook until the internal temperature reaches 145°F. Remove from the heat and let rest for 5 minutes.
   
4. In a bowl, combine: pomegranate, chopped almonds, parsley, soy sauce, olive oil, orange juice and season with salt and pepper. It should be bright, crunchy, and slightly citrusy.
   
5. Heat the grill pan again with a drizzle of olive oil. Cook the asparagus 2–3 minutes, turning occasionally. Season with a pinch of salt.They should stay crisp-tender.
   
6. Slice the tenderloins and arrange them in the center of the plate. Add the pomegranate-almond tapenade generously over the slices. Place the asparagus on the side.Finish with a touch of olive oil or flaky salt.