When we first tried a bite of Ibérico de Bellota pork tenderloin, we couldn’t believe how flavorful it was. This is how a tenderloin is meant to taste!  Incredibly juicy and fork-tender, it had a deep, savory flavor unlike any pork we’d ever eaten.

This acorn-fed pork tenderloin is best seared or grilled, then served medium rare. Lightly season your tenderloin with just salt and pepper and do not overcook - your reward is a juicy, pink center that showcases the meat's rich, nutty flavor.

Ibérico de Bellota pork from Spain is arguably the world's finest. Unlike tasteless modern white pork, Ibérico pork has a deeper red color and complex taste, and its acorn-flavored fats bathe the tenderloin as it cooks.
 
Ibérico de Bellota pigs live a life outdoors, wandering the dehesa countryside grazing on grass and sweet acorns (bellotas) under cork and holm oaks. Their wild diet adds a full, complex flavor, and plentiful exercise infuses the meat with flavorful fat, much like a fine steak. COVAP pork comes from a cooperative of farmers that produces only pasture raised pigs, helping to preserve hundreds of thousands of acres of ancient dehesa rangeland.

You will receive your pork tenderloin shipped with dry ice. Thaw before cooking and serve with a good bottle of wine and freshly baked bread for a meal that everyone will remember.

The USDA recommends cooking whole cuts of pork to 145°F, measured in the thickest part of the meat.