Quick seared Ibérico Tenderloin with cold mustard sauce & sherry grapes

Tender, juicy Ibérico pork meets a creamy mustard sauce, sweet sautéed grapes, and bright pickled peppers in this elegant yet effortless dish. The richness of the pork is balanced by the tangy mustard cream and the subtle sweetness of the grapes. Quick enough for a weeknight dinner, but refined enough for guests.A simple recipe that lets the flavor of Ibérico pork shine.

FEATURED CUT

Ibérico Tenderloin ‘Solomillo’

$49.00 21-30oz

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Recipe for Quick seared Ibérico Tenderloin with cold mustard sauce & sherry grapes

Ingredients

• 1 pack of Campo Grande Ibérico tenderloin “Solomillo”
• 1 teaspoon flaky salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cold Mustard Sauce

• ½ cup crème fraîche or sour cream + greek yogurt 
• 1 tablespoon whole grain mustard
• 1 teaspoon cider vinegar
• 1 teaspoon honey
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Sherry Grapes

• 8 oz red grapes
• 1 tablespoon sherry vinegar
• 1 teaspoon olive oil

To Finish

• 2 tablespoons fresh basil leaves
• 4 piparras peppers, sliced or whole
• ½ teaspoon flaky salt
• ¼ teaspoon freshly ground black pepper

Preparation

1. Remove the Ibérico tenderloin from the refrigerator and let it sit at room temperature for 1 hour. 
2. In a bowl, combine the crème fraîche, whole grain mustard, cider vinegar, honey, Worcestershire sauce, salt, and black pepper. Mix until smooth and refrigerate until ready to serve.
3. Season the tenderloin generously with flaky salt and freshly ground black pepper. Heat a skillet over medium-high heat and add the olive oil. Sear the tenderloin for 1½–2 minutes per side, turning to cook all four sides evenly until nicely caramelized.
4. Cook until the thickest part reaches an internal temperature of 145°F. Transfer to a cutting board and let rest for 5 minutes.
5. While the pork rests, add the grapes, sherry vinegar, and olive oil to the same pan. Cook for 3–4 minutes, stirring occasionally, until the grapes are lightly blistered and just beginning to soften.
6. Slice the tenderloin into thin slices against the grain.
7. Spread the cold mustard cream onto the base of a serving platter. Arrange the sliced Ibérico tenderloin over the sauce and top with the warm grapes. Finish with basil leaves, piparras, flaky salt, and freshly ground black pepper.

FEATURED CUT

Ibérico Tenderloin ‘Solomillo’

$49.00 21-30oz

QUICK ADD