Cooked this as I would any pork tenderloin, keeping it to the rare/medium-rare end. Came out very nice, perfect flavor and very tender and moist. Some pork can tend to be dry, so I really appreciate the cut being so juicy. Served with chimichurri on the side, with baked sweets. My wife raved about it, and she has never been a pork aficionado, the Iberico has changed that.