- 2 Ibérico Tenderloins
- 200 ml. Double cream
- 200 gr. Sheep milk cheese
- Olive Oil
1º - Before starting with the preparation of the acorn fed Ibérico pork tenderloin with cheese we first have to wash the pork meat, dry it well and season it with salt and pepper. In a frying pan grill add a drizzle of olive oil and sear the meat on all sides until it is golden in color.
2º - While the meat is searing add the double cream to a pot and put it on low heat to slowly warm it.
3º - On the other hand cut one half of the sheep milk cheese into thin slices and the other half into small pieces, which you then add to the double cream once it starts boiling.
4º - Once you have added the cheese to the double cream, stir the mixture until it is smooth and free of any lumps.
5º -This is the sauce we will use to cover the tenderloin. Once the meat is properly seared and cooked slice it into medallions or cubes, as you like.
6º - Arrange the meat on the dish and place a few slices of cheese between the medallions or cubes. Then cover it with the cheese and cream sauce. Our dish of Acorn Fed Ibérico Pork Tenderloin is ready to be served at the table.
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