In this post, we suggest cooking a delicious and juicy Aljomar Iberian pork loin. You can prepare it in a pan, as shown in this recipe by chef Martín Berasategui, but now that it's still barbecue season, you can also grill the steaks for a sensational flavor. Here's the step-by-step recipe for ' Aljomar Iberian Pork Loin with Fresh Cheese'.
Ingredients (Serves 4)
- 8 fresh Aljomar Iberian pork loins, 90g each.
- 100g of fresh spreadable cheese
- ½ teaspoon of minced garlic
- 1 tablespoon of chopped onion
- 2 tablespoons of extra virgin olive oil
- Salt
Preparation of Iberian Pork Loin with fresh cheese
From a thick, fresh pork loin, we make thick escalopes, about 90g each, with a sharp knife. In a plate or bowl, we mix the fresh cheese with the chopped garlic, onion, and a pinch of salt. To this cheese mixture, we can add some chopped parsley and even a touch of mustard, if desired.
In a very hot frying pan, add the olive oil and quickly fry the pork loins on both sides, in two batches, so that the heat doesn't drop and the loins brown rather than boil. If the loin is fresh, you will need to season it lightly when removing it from the pan.
We'll take care to keep the inside warm, but maintain a pinkish hue, ensuring the heat is never so intense as to dry out the meat. They should be juicy and tender; pork tends to dry out easily if we don't keep an eye on the heat.
Finish and presentation
Once the pork loin fillets are cooked and still hot, place the previously prepared cheese sauce on top. The heat will melt the cheese, allowing it to coat the meat and blend with the juices, creating a rich and delicious sauce. Alternatively, you can place the cheese sauce on one fillet and cover it with the other for even faster melting.
Serve with a green salad and tomato or, if you prefer a stronger side dish, prepare some fried potatoes with garlic.
