Premium Spanish Iberico pork, prized for rich marbling, deep flavor, and exceptional tenderness.

  • A vacuum-sealed raw cut of Iberico tenderloin with a Spanish flag in the background and the text 'NORDIC CATCH' visible near the bottom of the card.
  • A single raw cut of Iberico solomillo tenderloin placed on a white marble surface. A small 'Nordic Catch' logo watermark is visible near the bottom left of the meat.
  • A searing Iberico tenderloin cooks in a black cast iron skillet on a stovetop, with tongs holding part of the meat and garlic, herbs, and oil visible in the pan. The cast iron skillet has the Nordic Catch logo printed on the inside.
  • Sliced cooked Iberico tenderloin on a large beige plate with roasted vegetables and sauce, photographed in a restaurant setting on a red cloth napkin. The plate has a small visible 'Nordic Catch' logo.
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Loriente

Iberico Tenderloin (Solomillo) (0.85lbs avg)

Iberico Tenderloin (Solomillo) (0.85lbs avg)

$29.00
$29.00
$32.22 lb
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  • Sustainably raised in Southern Spain
  • High in Omega-9s and oleic acid (the same healthy fat in olive oil)
  • Choose your delivery date at checkout

Full product description

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.

  1. Thaw fully in the refrigerator if frozen.
  2. Pat dry before seasoning.
  3. Season with salt, pepper, garlic, herbs, smoked paprika, citrus, or mustard.
  4. Sear in a hot pan to build color on the outside.
  5. Finish gently in the oven or over lower heat if needed.
  6. 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.

FAQ's about this product

What is Iberico Tenderloin?

Iberico Tenderloin, also known as Solomillo, is a premium Spanish pork tenderloin cut from the Iberico pig. It is known for its tenderness, clean flavor, and refined texture.

Is Iberico Tenderloin the same as Solomillo?

Yes. Solomillo is the Spanish name for tenderloin. This product is Iberico pork tenderloin.

What does Iberico Tenderloin taste like?

Iberico Tenderloin has a clean, savory, refined pork flavor. It is milder and leaner than richer Iberico cuts like Secreto, Pluma, or Presa, but still has more depth than standard pork tenderloin.

Is Iberico Tenderloin tender?

Yes. Tenderloin is one of the most tender cuts from the Iberico pig.

How do you cook Iberico Tenderloin?

Sear it in a hot pan to develop color, then finish gently in the oven or over lower heat if needed. Rest before slicing into medallions.

Can you grill Iberico Tenderloin?

Yes. Iberico Tenderloin can be grilled, but it should be cooked carefully since it is leaner than other Iberico cuts. Avoid overcooking.

How is Iberico Tenderloin different from Secreto?

Tenderloin is leaner, softer, and more delicate. Secreto is thinner, fattier, more marbled, and more intense in flavor.

How much does each pack weigh?

Each pack averages 0.85 lb, with a typical range of 0.80–0.90 lb.

Is this product raw or cooked?

This is a raw pork product and should be cooked before serving.

Can I freeze Iberico Tenderloin?

Yes. Keep it frozen for longer storage and thaw slowly in the refrigerator before cooking.

What is the best seasoning for Iberico Tenderloin?

Simple seasoning works best. Salt, pepper, garlic, rosemary, thyme, mustard, lemon, sherry vinegar, and smoked paprika all pair well with Iberico tenderloin.

Is Iberico Tenderloin good for medallions?

Yes. Solomillo is excellent sliced into medallions after cooking, especially with a pan sauce or simple herb finish.

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True Ibérico Pork from Spain

FAQ - Spanish Iberico Pork

What is Spanish Iberico pork?

Spanish Iberico pork comes from the Iberico pig, a heritage breed native to Spain and Portugal. It is known for rich marbling, deep flavor, and a more tender, luxurious eating experience than standard pork.

What makes Iberico pork different from regular pork?

Iberico pork has more natural marbling, richer fat, and a deeper savory flavor. Many cuts cook and eat more like steak than conventional pork, especially cuts like Secreto, Pluma, and Presa.

Why is Iberico pork so flavorful?

The flavor comes from the breed, the natural marbling, and the quality of the fat. Iberico pork has a richer, more savory profile than standard pork, with a clean finish and excellent texture when cooked properly.

What are the most popular Iberico pork cuts?

Some of the most popular Iberico pork cuts include Secreto, Pluma, Presa, Solomillo, Costilla, Panceta, Coppa, and Rack. Secreto is one of the best-known cuts because it is richly marbled, quick-cooking, and very flavorful.

What is the best Iberico pork cut to try first?

For a rich, steak-like experience, start with Iberico Secreto. For something meatier and more substantial, try Iberico Presa. For a leaner, tender option, choose Iberico Tenderloin / Solomillo.

How should I cook Iberico pork?

Most Iberico cuts are best cooked simply. For steak-style cuts like Secreto, Pluma, and Presa, use high heat in a grill, cast iron pan, or plancha. For richer cuts like belly or ribs, use slower cooking methods like roasting, smoking, or braising.

Does Iberico pork need a marinade?

Not usually. Iberico pork is naturally flavorful, so simple seasoning is often best. Salt, pepper, garlic, smoked paprika, rosemary, thyme, lemon, and sherry vinegar all pair well.

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