{"product_id":"iberico-tenderloin-solomillo","title":"Iberico Tenderloin (Solomillo) (0.85lbs avg)","description":"\u003cp\u003e\u003cstrong\u003eIberico Tenderloin\u003c\/strong\u003e, also known as \u003cstrong\u003eSolomillo\u003c\/strong\u003e, is one of the most tender cuts from the Iberico pig.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eSolomillo 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.\u003c\/p\u003e\n\u003ch2\u003eWhy This Iberico Tenderloin Stands Above the Rest\u003c\/h2\u003e\n\u003cp\u003eIberico Tenderloin is the cut to choose when tenderness is the priority.\u003c\/p\u003e\n\u003cp\u003eWhile 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eFlavor \u0026amp; Texture\u003c\/h2\u003e\n\u003cp\u003eIberico Tenderloin is tender, clean, savory, and refined.\u003c\/p\u003e\n\u003cp\u003eCompared 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.\u003c\/p\u003e\n\u003cp\u003eExpect a tender bite, clean finish, and a more elegant eating experience than everyday pork tenderloin.\u003c\/p\u003e\n\u003ch2\u003eSourcing \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Iberico Tenderloin \/ Solomillo\u003cbr\u003e\u003cstrong\u003eAverage Weight:\u003c\/strong\u003e 0.85 lb per pack\u003cbr\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-packed\u003cbr\u003e\u003cstrong\u003eProduct State:\u003c\/strong\u003e Frozen\u003cbr\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Tenderloin \/ Solomillo\u003cbr\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Raw; cook before serving\u003c\/p\u003e\n\u003cp\u003eThis product is vacuum-packed to preserve quality and may arrive fresh or frozen depending on fulfillment timing and inventory.\u003c\/p\u003e\n\u003cp\u003eKeep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking.\u003c\/p\u003e\n\u003ch2\u003ePreparation Tips\u003c\/h2\u003e\n\u003cp\u003eIberico Tenderloin is best cooked gently and not overdone.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eThaw fully in the refrigerator if frozen.\u003c\/li\u003e\n\u003cli\u003ePat dry before seasoning.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, pepper, garlic, herbs, smoked paprika, citrus, or mustard.\u003c\/li\u003e\n\u003cli\u003eSear in a hot pan to build color on the outside.\u003c\/li\u003e\n\u003cli\u003eFinish gently in the oven or over lower heat if needed.\u003c\/li\u003e\n\u003cli\u003eRest before slicing into medallions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eBecause tenderloin is naturally lean, avoid cooking it too aggressively for too long. A quick sear followed by gentle finishing heat gives the best texture.\u003c\/p\u003e\n\u003ch2\u003eIberico Tenderloin vs. Standard Pork Tenderloin\u003c\/h2\u003e\n\u003cdiv class=\"TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"group TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eIberico Tenderloin \/ Solomillo\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eStandard Pork Tenderloin\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eClean, savory, refined Iberico flavor\u003c\/td\u003e\n\u003ctd\u003eMild pork flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eVery tender and elegant\u003c\/td\u003e\n\u003ctd\u003eTender but often less flavorful\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat Level\u003c\/td\u003e\n\u003ctd\u003eLeaner than other Iberico cuts\u003c\/td\u003e\n\u003ctd\u003eLean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking Style\u003c\/td\u003e\n\u003ctd\u003eSear, roast, slice into medallions\u003c\/td\u003e\n\u003ctd\u003eSear, roast, grill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003ePremium tenderloin dinners\u003c\/td\u003e\n\u003ctd\u003eEveryday pork meals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEating Experience\u003c\/td\u003e\n\u003ctd\u003eElevated and delicate\u003c\/td\u003e\n\u003ctd\u003eFamiliar and simple\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eIberico Tenderloin vs. Iberico Secreto\u003c\/h2\u003e\n\u003cdiv class=\"TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"group TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eIberico Tenderloin\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eIberico Secreto\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut Style\u003c\/td\u003e\n\u003ctd\u003eLean, tender whole muscle\u003c\/td\u003e\n\u003ctd\u003eThin, marbled hidden cut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eClean, delicate, savory\u003c\/td\u003e\n\u003ctd\u003eRich, buttery, bold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eVery soft and tender\u003c\/td\u003e\n\u003ctd\u003eJuicy, marbled, steak-like\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest Cooking Method\u003c\/td\u003e\n\u003ctd\u003eSear and roast gently\u003c\/td\u003e\n\u003ctd\u003eHot and fast sear or grill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest Use\u003c\/td\u003e\n\u003ctd\u003eMedallions, elegant dinners, pan sauces\u003c\/td\u003e\n\u003ctd\u003eTapas, tacos, rice bowls, quick sear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEating Experience\u003c\/td\u003e\n\u003ctd\u003eRefined and leaner\u003c\/td\u003e\n\u003ctd\u003eRich and indulgent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eServing Ideas \u0026amp; Pairings\u003c\/h2\u003e\n\u003cp\u003eServe Iberico Tenderloin whole, sliced into medallions, or as an elegant pork centerpiece.\u003c\/p\u003e\n\u003cp\u003eIt works especially well as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSeared Iberico Tenderloin medallions\u003c\/li\u003e\n\u003cli\u003eRoasted Solomillo with garlic and herbs\u003c\/li\u003e\n\u003cli\u003ePork tenderloin with mustard cream sauce\u003c\/li\u003e\n\u003cli\u003eSolomillo with sherry pan sauce\u003c\/li\u003e\n\u003cli\u003eSliced tenderloin over roasted vegetables\u003c\/li\u003e\n\u003cli\u003eIberico tenderloin with potatoes and herbs\u003c\/li\u003e\n\u003cli\u003eTenderloin with citrus, parsley, and olive oil\u003c\/li\u003e\n\u003cli\u003eSpanish-style pork medallions with romesco\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Loriente","offers":[{"title":"Default Title","offer_id":54065398120758,"sku":"NCL1012","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0017\/1606\/0271\/files\/IbericoTenderloinSolomillo.webp?v=1785781698","url":"https:\/\/nordiccatch.com\/products\/iberico-tenderloin-solomillo","provider":"Nordic Catch","version":"1.0","type":"link"}