Iberico Pork Recipe

Bring pork to temperature

Remove the Iberico pork from the refrigerator 30 minutes before cooking to come closer to room temperature; pat dry with paper towels.

Season

Season both sides of the pork generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs neutral oil. When shimmering, place the pork loin/chops sear-side down and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–2 minutes. Add 2 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Spoon the melted butter and aromatics over the pork for 30 seconds, then transfer the skillet to the preheated oven. Roast until an instant-read thermometer reads 135°F (57°C) for medium-rare to 140°F (60°C) for medium (approx. 8–12 minutes depending on thickness). Remove from oven, transfer pork to a cutting board, tent loosely with foil and rest for 8–10 minutes.

Finish and slice

After resting, slice pork into 1/2"–3/4" medallions. Reserve any pan juices for the sauce.

While the pork rests, make the sauce. In the skillet used for pork (leave browned bits), remove excess fat leaving about 1 tsp. Place pan over medium heat and add 1 tsp olive oil and the minced shallot. Sauté 1–2 minutes until softened and translucent but not browned.

Add crushed green peppercorns and cook 30 seconds to bloom their aroma. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits. Reduce the wine by about half (2–3 minutes).

Add 1 cup blueberries and 3 oz demi-glace (or reduced beef stock). Stir to combine and simmer gently 3–4 minutes until blueberries begin to burst and sauce reduces to a glossy consistency.

Stir in 1 tsp balsamic vinegar and 1 tsp honey to balance acidity and sweetness. Taste and season with 1/4 tsp salt if needed.

Off heat, whisk in 1 tbs cold unsalted butter, one small cube at a time, to slightly thicken and add sheen (monter au beurre). Keep warm.

Place cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat, then reduce to a simmer. Cook until very tender when pierced with a fork, about 12–15 minutes.

Drain sweet potatoes thoroughly and return to the warm pot for a minute to evaporate excess moisture.

Pass the potatoes through a ricer or mash thoroughly with a potato masher. Add 2 tbs unsalted butter, 1/2 cup warm milk or cream, 1 tsp maple syrup, 1/4 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or beat until smooth and silky. Adjust seasoning to taste and keep warm. If too thick, add additional tablespoon of milk as needed.

On warm plates, spoon a generous portion of sweet potato purée where desired. Arrange sliced Iberico pork medallions atop or beside the purée.

Spoon the warm blueberry au poivre sauce over the pork and a little around the plate.

Finish with a drizzle of extra virgin olive oil, scatter microgreens or chopped parsley, and serve immediately.