This acorn-fed Ibérico pork is free-range and is marbled with rich fat that quickly melts away as it cooks. You could be surprised at how soft and rich pluma is when you first boil it. Pork is meant to taste like this.
Season these pluma boneless end loins with salt and pepper before grilling them over a medium heat or in a cast iron pan. On the exterior, the succulent pork will sizzle and crisp, with a luscious pink center. Allow for at least a five minute rest period before serving.
The pluma is a loin cut that is more tender than the presa steak, or the solomillo tenderloin. Pluma is a slender skirt steak that is leaner than the 'secreto' skirt steak.
This type of pork cut is made from the black Ibérico pigs that roam freely in southern Spain's vast woodland areas. They gorge themselves on acorns and wild grasses in large quantities. This unique diet gives the pork a very nuanced flavor, and the natural exercise of the pigs helps the flesh to be marbled with healthy fats.
How to Cook the Pork Pluma Cut
- Bring your pluma pork chop to room temperature by removing it from the fridge.
- Over at least a medium heat setting, add some butter to a broad pan on the stove. When it begins to bubble, place some red onion slices into the pan and a touch of salt. Cook this for 20 minutes, stirring periodically.
- Add some sherry, sherry vinegar, thyme, bay leaves, and raisins, then lower the heat. Allow the sauce to continue to boil for another 10 minutes.
- In the meantime, remove any extra fat from the pluma and season with a large amount of sea salt and crushed black pepper.
- Arrange the loin fillets in a large frying pan on the stovetop over a high heat; no additional oil is required.
- Rotate the pluma regularly to get a nice crust, and lower the heat slightly near the end of cooking. These should take approximately 6 minutes altogether, depending on thickness. A temperature probe can also be used to check that the interior temperature is at least 145 degrees.
- Then take it out of the pan, wrap it in foil, and set it aside to rest for 10 minutes.
- After that, increase the heat under the sauce so that it thickens, and add any residual pig juices into it. Season with salt and pepper to taste.
What Wines To Pair With Pluma Pork Cut?
Pork and Malbec
With soft pluma pork cuts, Malbec is a great match. It pairs well with pork because of its fruity notes of plum and cherries, especially if served with a red sauce. Although Malbec is produced in both France and Argentina, the latter is preferred. The overall sweetness and richness within the meal will be enhanced with Argentinian Malbec, which is more fruit forward and less tannic.
Pinotage and pork
Pinotage is a must-try if you want to grill the pork. South Africa's distinctive red wine is a blend between Cinsault and Pinot Noir, and it goes great with pork. The sear of the grilled pork chops pairs well with the smokiness of the Pinotage. You'll notice how the full-bodied wine, with its high alcohol content, harmonizes with the fatty ingredients of the pork—a perfect balance.
Syrah and pork
When you imagine robust, delicious, and colorful meals, pork may not be the first dish that springs to mind. However, if you choose to indulge yourself with pork, you should combine it with a unique red wine. That unique red wine could be Syrah, which is known for being fruity and strong. You'll want it next to your pork tenderloin because of its full-body, medium-high tannins, and acidity.
Pork and Carmenere
Carmenere, like Malbec, is a Bordeaux grape that has become well-known in South America. Carmenere pairs beautifully with grilled pork chops or pork fajitas. Its tannic structure will assist in breaking down the fatty ingredients, while the herbal and green features will give your meal a pleasant taste.
A Pork Pluma Cut might end up being the best meat meal you have all year long and it will instantly turn your kitchen into a five-star dining experience. However, despite the acclaim this cut gets and the amount of money people often spend on it in high-end restaurants, you can enjoy the meal just like anyone else, with ease, and a simple recipe that won't take much time at all.