Iberian Pork Tenderloin with Honey and Mustard Sauce

• 500g Iberian pork tenderloin
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• to taste salt and black pepper

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: Season the Iberian pork tenderloin with salt and black pepper to taste. Heat the olive oil in a pan over medium-high heat and sear the tenderloin for 2-3 minutes on each side, until browned. Remove the tenderloin from the pan and set it aside.

2. 2

   Step 2: In the same pan, add the Dijon mustard and honey. Stir until the sauce is smooth and slightly caramelized. Return the tenderloin to the pan and cover with the honey and mustard sauce. Cook for an additional 5-7 minutes, or until the tenderloin is cooked to your desired level of doneness.

💡 Chef's tip

To achieve good caramelization of the sauce, cook over medium-low heat and stir constantly. The Maillard reaction occurs between 140°C and 180°C, which gives rise to the compounds responsible for flavor and aroma.

📝 Our take

Esta receta es un verdadero homenaje a la cocina española, con su equilibrio perfecto de sabores y texturas. El solomillo de cerdo ibérico, cocinado a la perfección, simplemente flipa. La salsa de mostaza y miel añade un toque de dulzura y complejidad que hace que cada bocado sea una experiencia única. En resumen, este plato es una pasada de sabor que te dejará pidiendo más.

🍷 Wine & food pairing

Pide un tinto joven de la DO Ribera del Duero, cuya acidez y taninos equilibran la riqueza del solomillo. La fruta domada y las notas terrosas del vino complementan a la perfección el sabor intenso del cerdo ibérico.