Iberico Pork Tenderloin* Recipe

MEAT

1. 1

   Prepare the Ingredients

   Gather all ingredients and ensure they are ready for cooking.

2. 2

   Cook the Pancetta

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the grease in the skillet.

3. 3

   Sear the Pork Tenderloin

   Season the Iberico pork tenderloin with salt, black pepper, and fresh thyme. In the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Sear the tenderloin on all sides until browned, about 3-4 minutes per side.

4. 4

   Cook the Mushrooms and Garlic

   Add the oyster mushrooms and minced garlic to the skillet with the pork. Sauté for about 5 minutes until mushrooms are tender and garlic is fragrant.

5. 5

   Cook the Squash

   While the mushrooms are cooking, slice the yellow squash into rounds. Add the squash to the skillet and cook for an additional 5 minutes, stirring occasionally.

6. 6

   Add Spinach

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

7. 7

   Finish Cooking the Pork

   Reduce the heat to medium-low, cover the skillet, and let the pork tenderloin cook for an additional 10 minutes or until it reaches an internal temperature of 145°F (63°C).

8. 8

   Combine and Serve

   Once cooked, remove the pork from the skillet and let it rest for 5 minutes before slicing. Serve the sliced tenderloin topped with the crispy pancetta, mushrooms, squash, and spinach.