Iberico Boneless Pork Loin (Lomo de Cerdo)
Talk about endless possibilities...the Iberico Pork Loin can be cooked as a roast, cut into boneless pork chops, split lengthwise to make a roulade or cured for salumi/sausage. This cut is so versatile and really accommodates any level of chef or home cook.
Cut: Pork Loin (Boneless)
Preferred Cooking Method: Reverse sear in the oven at 225 degrees, let that marbling break down and melt into the muscle. Slow roast on an elevated rack until your internal temperature is 140 degrees. Then let rest for 15-20 minutes. Once you've let it rest, broil or sear on hi heat until you get a crust you like! We also recommend the option to cut the loin into 1 inch thick boneless pork chops.
Preferred Cooking Time: The Pork Loin should be grilled on high heat (400 degrees) for two minutes on each side or until it reaches an internal temperature of 145 degrees fahrenheit after reverse searing.
Wine Pairing: German Riesling
- Cut: Boneless Pork Loin
- Weight: Variable
- Feeds: 4 - 6 People
- Pork: Spanish Iberico
