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Pork
Texas Iberico
100% Iberico Pork Tenderloin
Texas Iberico
100% Iberico Pork Tenderloin
$
24.99
/ Pound
24.99
2.25 lb
Add to Order
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Subscribe
$
24.99
/ Pound
24.99
2.25 lb
Add to Order
0
Subscribe
Description
Experience the exceptional tenderness and rich flavor of Texas Iberico® Pork Tenderloin, sourced from 100% purebred Iberico pigs raised in the Texas Hill Country. These pigs roam freely, foraging on native mesquite beans, acorns, and prickly pear, resulting in a tenderloin that's delicately sweet, juicy, and marbled to perfection. Ideal for roasting, grilling, or searing, this premium cut transforms any meal into a gourmet experience.
2 piece per pack - 2-2.50 lb avg total
Ingredients
100% Texas Iberico Pork Tenderloin
Recipe
Texas Iberico® Pork Tenderloin with Mesquite Rub & Peach-Jalapeño Glaze
Serves 4 | Ready in 40 minutes (including rest time)
Juicy, smoky, and kissed with a sweet-and-spicy glaze, this tenderloin celebrates the Texas Hill Country in every bite—featuring mesquite-inspired spices and ripe Hill Country peaches.
Ingredients:
For the Pork:
1 Texas Iberico® Pork Tenderloin
1 tbsp Texas Olive Oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
For the Peach-Jalapeño Glaze:
2 ripe Texas Hill Country peaches, peeled and chopped (or ½ cup peach preserves)
1 small jalapeño, minced (seeds removed for less heat)
1 tbsp apple cider vinegar
1 tsp Keepers Harvest Raw Honey
Pinch of salt
Instructions:
Prep the Pork:
Pat tenderloin dry and rub with olive oil. Mix paprika, cumin, coriander, garlic powder, salt, and pepper; rub all over pork. Let sit at room temp for 15–20 minutes while you prep the glaze.
Make the Glaze:
In a small saucepan over medium heat, combine peaches, jalapeño, vinegar, honey, and a pinch of salt. Simmer for 8–10 minutes until peaches are soft. Mash lightly or blend for a smoother glaze. Set aside.
Grill or Roast the Pork:
Grill: Preheat grill to medium-high. Sear pork 2–3 minutes per side, then reduce heat or move to indirect heat. Grill for 15–20 minutes, turning occasionally, until internal temp reaches 140–145°F.
Oven: Preheat to 400°F. Sear pork in a hot cast-iron pan until browned, then transfer to oven and roast for 15–18 minutes.
Glaze & Rest:
In the last 5 minutes of cooking, brush with peach-jalapeño glaze. Rest pork for 5–10 minutes before slicing.
Serve:
Slice and drizzle with more glaze. Pair with grilled corn, jalapeño cornbread, or a simple Lone Star Butter Lettuce salad.
Serving Suggestions:
Add a squeeze of lime and a sprinkle of chopped cilantro or mint just before serving for a fresh finish.
Supplier
Hill Country
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