Ibérico Ham-Wrapped Pork Tenderloin | JUSTIN Winery
Ibérico ham-wrapped pork tenderloin delivers rich, nutty depth in every slice. It pairs beautifully with the fruit-forward, structured 2021 SAVANT blend.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justinwine.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Pepper mill
- Skillet
- Saute pan
- Saucepan
- Stove
- Refrigerator
- Plastic wrap
- Zip-top bag
- Pot
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 pork tenderloin
- Salt, to taste
- Freshly cracked pepper, to taste
- 10 oz. thinly sliced Ibérico ham
- 1 tablespoon clarified butter or canola oil
- 2 tablespoons sugar
- 3 tablespoons quince vinegar
- 2 cups pork stock
- Beet puree
- Turnips
- Brussels sprouts
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