Iberian Pork tenderloin with fine herbs

Cooking just to eat is one thing, but cooking for a unique experience is a whole different story. This recipe has it all: it’s simple, elegant, and has that special touch of Iberian flavor that will blow your mind. Get ready to dive into a perfect blend that’ll have you licking your fingers. And no, we’re not exaggerating. You’ll soon see why. Pair this exquisite dish with a glass of Sangre de Toro Reserva and get ready for a flavor party. 


  • 1

    Cut the meat into medallions.

  • 2

    Season with salt and pepper to taste.

  • 3

    Fry the medallions in hot oil until golden brown, then remove and set aside.

  • 4

    In the same frying pan, add the cream and cook until slightly thickened.

  • 5

    Stir in a spoonful of mustard and mix gently.

  • 6

    Reincorporate the medallions into the sauce and mix well.

  • 7

     Add the fine herbs and a sprig of rosemary.

  • 8

    Now, serve with a glass of Sangre de Toro Reserva and enjoy it to the fullest.


500g pork tenderloin
250 ml cream
1 tablespoon of mustard
1 sprig of rosemary
Fine herbs
Olive oil