Iberico Tenderloin (Solomillo) (0.85lbs avg)

Iberico Tenderloin, also known as Solomillo, is one of the most tender cuts from the Iberico pig. This premium Spanish pork tenderloin delivers a refined Iberico eating experience with a softer, leaner profile than cuts like Secreto, Pluma, or Presa. It is naturally tender, mild compared to richer Iberico cuts, and ideal for customers who want premium pork without the heavier fat content. Solomillo cooks beautifully with a quick sear, gentle roast, or simple pan sauce. It is a great cut for elegant dinners, sliced medallions, pork tenderloin roasts, or clean weeknight meals with a premium feel. Why This Iberico Tenderloin Stands Above the Rest Iberico Tenderloin is the cut to choose when tenderness is the priority. While many Iberico cuts are prized for rich marbling and bold fat, Solomillo offers a more delicate version of the Iberico experience. It is leaner, softer, and easier to portion, while still carrying the clean, savory depth that makes Iberico pork so special. This is a premium tenderloin that works well for customers who want something elegant, approachable, and easy to cook. It can be seared whole and sliced, cut into medallions, or roasted gently for a tender centerpiece. Flavor & Texture Iberico Tenderloin is tender, clean, savory, and refined. Compared to richer Iberico cuts, Solomillo is leaner and more delicate, but still has more character than conventional pork tenderloin. The texture is soft and easy to slice, with a mild Iberico flavor that pairs well with sauces, herbs, citrus, garlic, and wine-based preparations. Expect a tender bite, clean finish, and a more elegant eating experience than everyday pork tenderloin. Sourcing & Handling Product: Iberico Tenderloin / Solomillo Average Weight: 0.85 lb per pack Packaging: Vacuum-packed Product State: Frozen Cut: Tenderloin / Solomillo Preparation: Raw; cook before serving This product is vacuum-packed to preserve quality and may arrive fresh or frozen depending on fulfillment timing and inventory. Keep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking. Preparation Tips Iberico Tenderloin is best cooked gently and not overdone. Thaw fully in the refrigerator if frozen. Pat dry before seasoning. Season with salt, pepper, garlic, herbs, smoked paprika, citrus, or mustard. Sear in a hot pan to build color on the outside. Finish gently in the oven or over lower heat if needed. Rest before slicing into medallions. Because tenderloin is naturally lean, avoid cooking it too aggressively for too long. A quick sear followed by gentle finishing heat gives the best texture. Iberico Tenderloin vs. Standard Pork Tenderloin Iberico Tenderloin / Solomillo Standard Pork Tenderloin Flavor Clean, savory, refined Iberico flavor Mild pork flavor Texture Very tender and elegant Tender but often less flavorful Fat Level Leaner than other Iberico cuts Lean Cooking Style Sear, roast, slice into medallions Sear, roast, grill Best For Premium tenderloin dinners Everyday pork meals Eating Experience Elevated and delicate Familiar and simple Iberico Tenderloin vs. Iberico Secreto Iberico Tenderloin Iberico Secreto Cut Style Lean, tender whole muscle Thin, marbled hidden cut Flavor Clean, delicate, savory Rich, buttery, bold Texture Very soft and tender Juicy, marbled, steak-like Best Cooking Method Sear and roast gently Hot and fast sear or grill Best Use Medallions, elegant dinners, pan sauces Tapas, tacos, rice bowls, quick sear Eating Experience Refined and leaner Rich and indulgent Serving Ideas & Pairings Serve Iberico Tenderloin whole, sliced into medallions, or as an elegant pork centerpiece. It works especially well as: Seared Iberico Tenderloin medallions Roasted Solomillo with garlic and herbs Pork tenderloin with mustard cream sauce Solomillo with sherry pan sauce Sliced tenderloin over roasted vegetables Iberico tenderloin with potatoes and herbs Tenderloin with citrus, parsley, and olive oil Spanish-style pork medallions with romesco This cut pairs well with clean, bright, and aromatic flavors. Think lemon, garlic, rosemary, thyme, parsley, mustard, sherry vinegar, white wine, roasted potatoes, mushrooms, and grilled vegetables.