4oz. Iberico Pork Recipe

Season

Pat the 4 oz (0.25 lb) Iberico pork tenderloin dry with paper towel. Evenly season all sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Sear and roast

Preheat a skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Sear the pork on one side without moving for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other sides, about 1–1.5 minutes each, turning so all surfaces get color (total sear time ~4–5 minutes). Transfer the skillet to an oven preheated to 375°F (190°C) or reduce heat to medium and finish cooking on the stove. Roast or continue cooking until the internal temperature reaches 130–135°F (54–57°C) for medium-rare to medium—approximately 4–6 minutes depending on thickness. Remove pork to a cutting board and rest for 5 minutes; reserve pan juices in the skillet.

Finish

After resting, slice the pork into 1/2-inch medallions (or leave as a whole 4 oz piece if preferred). Just before plating, sprinkle 1/8 tsp smoked sea salt over the pork for a smoky finish.

While the pork rests, heat a small heavy skillet or cast-iron pan over high heat until smoking slightly. Add 1 teaspoon neutral oil and immediately add the shishito peppers in a single layer. Let them blister undisturbed for 1–2 minutes, then toss or flip with tongs to blister other sides for another 2–3 minutes total. They should be blackened in spots and slightly softened. Remove to a plate and sprinkle with 1/8 tsp flaky sea salt.

In a small bowl, combine 1 teaspoon ají amarillo paste, 1 teaspoon mayonnaise, 1/2 teaspoon lime juice, 1/8 teaspoon honey (if using), and 1/16 tsp salt. Whisk until smooth and emulsified. Taste and adjust acidity or heat as desired. The purée should be bright, slightly spicy, and creamy enough to dot on the plate.

In a small bowl, combine 1 tablespoon finely chopped flat-leaf parsley, 1 tablespoon finely chopped cilantro, 1/2 teaspoon minced garlic, 1/2 teaspoon red wine vinegar, 1 teaspoon extra-virgin olive oil, 1/8 teaspoon dried oregano, 1/16 teaspoon crushed red pepper (optional), and 1/16 teaspoon salt. Stir well and let sit 5–10 minutes for flavors to marry. Adjust salt or acid to taste. The chimichurri should be bright and herb-forward with a touch of heat.

On a small serving plate, place the rested pork medallions slightly off-center. Spoon 1 teaspoon of chimichurri alongside or lightly drizzle across the pork. Arrange the blistered shishito peppers next to the meat. Using a teaspoon, place 2 small dots (about 1/2 tsp each) of ají amarillo purée on the plate near the pork for color and heat. Finish with a light pinch of smoked sea salt over the pork (already applied) and a small grind of black pepper if desired. Serve immediately.