Iberico tenderloin

[Paul Bacino]

So I'm picking up

3 Solomillo Iberico de Bellota Pork Tenderloins from LaTienda

They are a bit pricey and I would like to have a few ideas for cooking them.

Thanks Paul

[Chris Hennes]

My standby for any pork tenderloin is a simple dry rub and then cooked sous vide: I think that the Iberico would likely be ideal for this simple treatment so that you can really bring out the natural pork flavor.

[Paul Bacino]

Chris.

You thinking 1-2 hrs @130? I would think my target finish temp would be no higher than 14o with sear and rest?

Paul

[Chris Hennes]

The tenderloin I did last night was 50 minutes at 140°F for a target core temp of 138°F (I used a torch for the sear so didn't expect that to affect the core temp).

[ermintrude]

See the pork loin here when I looked the posts were next to each other (Which this post has now destroyed)

The only time I had Iberico de Bellota Pork that was not cured was last year when I was in Spain and was offered pork chops, they told me they would should be cooked medium to medium rare for the best taste (i.e a lot rarer than normal for pork) would I be ok with that. I said yes and they were very good. Not sure about the food safety what with Trichinosis etc and the facts that the pigs run wild before fattening.

Edited March 1, 2011 by ermintrude (log)

[Paul Bacino]

Here is the link:

http://www.tienda.com/food/products/ip-04-3.html

[Paul Bacino]

I have done a milk poached loin, but never sous vide milk poached tenderloin!! Possible?

http://www.thestar.com/printarticle/256459

[ChristieO]

Here is the link:

http://www.tienda.com/food/products/ip-04-3.html

That looks nice, but $50 per pound is a bit much. Maybe it's just me, but it seems like you can use an inferior cut as long as the meat has good flavor when you are cooking Sous Vide style since the process tenderizes the meat anyway, no?

[Chris Hennes]

ChristieO - I've had very good results cooking inexpensive tenderloin sous vide, but that doesn't mean that you can't get something even better using higher-quality ingredients. In particular, in this case I hear that the pork tastes quite different from your standard-issue Hormel, and has a different texture. Just because we can make a choice top round taste good doesn't stop us from eating dry-aged prime ribeye when we've got it, after all!

[Paul Bacino]

Seasonings ...Im thinkin a bit of smoking. First....then sous vide and finish with oregano butter?

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[OliverB]

I'd walk past my SV and go for the Big Green Egg, cook it at low 250-300 with a probe inserted, take out at 130 internal, let rest.

Expensive pork requires wood fire and smoke in my house

If you don't have a BGE, maybe you have a smoker? Or a gas bbq that can be set to low temp? It would have to be well sealed to avoid moisture loss.

SV will certainly work, but my (short) experience with that style of cooking has been that cheaper cuts cooked long on low come out much better tasting that more expensive cuts. Last night's filet mignon was great in texture and very nicely med rare, but flavor was very faint. A hanger steak a couple weeks ago on the other hand pretty much screamed BEEEEEEF at you once you took a bite.

Pauls idea of a light smoking first, then SV sounds interesting though, I'd be tempted to play with that. Probably would use a CostCo tenderloin though. My success with pork has been a mixed (vac-sealed) bag via SV so far.

[Paul Bacino]

Tossing this idea around.. your thoughts?

I was going to quick sear, then come back and wrap with a serrano ham. couple thin slices of sage inside.. then take to the oven.. cook @ 150 -175 F.

This would allow the ham to crisp and I would hope not dry out the loin. How long would it take @ that temp too?

Ciao

Paul