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Iberico Pork Loin - Best Pork i ever had
Don Marco
Posts: 287
Howdy folks !
Happy new year !
My culinary start for this year was some iberico pork loin ( old breed from Spain that is grown organic, kinda like the wagyu of pork). I got a great deal on this piece and couldnt resist.
This was, by far, the best piece of pork that ever ended up on my plate...
Very juicy, melting in the mouth and with a very nice flavour. Wow !
I cut 4 thick Steaks out of that Loin and seasoned them with sea salt, pepper and olive oil while they were coming to room temperature. Then i seared them on the cast iron grate in the small big green egg with an olive wood chunk and basted them with a mixture of fresh lemon juice, EVOO, sea salt, Pepper and fresh garlic, using a rosemary brush.
After searing i let em cook indirect until 140 F internal and let em rest for about 10 Minutes.
Sides were a small salad, miniature asparagus with parmesan cheese and grilled ciabatta with chipotle butter.
If the year keeps going like it started in a culinary way im looking forward to 2010 very much !
DM
Happy new year !
My culinary start for this year was some iberico pork loin ( old breed from Spain that is grown organic, kinda like the wagyu of pork). I got a great deal on this piece and couldnt resist.
This was, by far, the best piece of pork that ever ended up on my plate...
Very juicy, melting in the mouth and with a very nice flavour. Wow !
I cut 4 thick Steaks out of that Loin and seasoned them with sea salt, pepper and olive oil while they were coming to room temperature. Then i seared them on the cast iron grate in the small big green egg with an olive wood chunk and basted them with a mixture of fresh lemon juice, EVOO, sea salt, Pepper and fresh garlic, using a rosemary brush.
After searing i let em cook indirect until 140 F internal and let em rest for about 10 Minutes.
Sides were a small salad, miniature asparagus with parmesan cheese and grilled ciabatta with chipotle butter.
If the year keeps going like it started in a culinary way im looking forward to 2010 very much !
DM
www.don-marcos-bbq.de
Comments
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Hey DM,
Very pics. I certainly appreciate a good piece of pork. Looks like your efforts paid off. Do I dare ask what iberico pork loin goes for/lbs?
Thanks, -
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Incredible, as usual !
Nice touch on the rosemary brush !
Are all those eggs and chiminea yours?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
NoVA Bill wrote:Do I dare ask what iberico pork loin goes for/lbs?
Most specialty stores sell the loin for 45 or more Euros per Kilogramm, about 20 Euros per pound. Tenderloin is about 2-3 times as much as the Loin.
I got the whole 2 1/2 pound rost for a bit more than 20. Nobody bought it, guess it was just too much fat for those who dont know :evil:
Is there any pork like this available in the US ?
DMwww.don-marcos-bbq.de -
Very nice indeed
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Village Idiot wrote:Are all those eggs and chiminea yours?
Well lets just say i have a homeless egg shelter on my patio
The chiminea is the latest addition and i love it !
DMwww.don-marcos-bbq.de -
DM, thanks for the reply and wow that's pricey pork. I'm not aware of specialty US pork but I'll bet there are a some eggers' that may have knowledge. When I want specialty cut of pork I go to a German Deli (but that's becaue I lived in Germany way back when)else it's Costco.
Happy New Year! -
Wow very nice looking cook and meal too Don Marco!
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I nominate myself as being a homeless egg shelter in my area! Now let the eggs roll in. Tim
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Truly amazing. Beautiful job of grilling a very special cut of pork. :cheer:
Thanks for sharing! You are a talented cook.
Happy New Year -
Outstanding DM - as usual.
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WOW! That's a fantastic cook right there!!!
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Very nice looking cook. Thanks for the pictoral.
Mike -
All I can say is WOW.
IO have not seen pork like that in 30 years. Fast cheap pork sure has been good for the pocketbook but no flavor unless injected.
Emil -
Don,
A perfect way to start the year! Looks great! -
All I can say is WOW! I have never seen pork like that, but I sure would like to try some.
I did a quick google and found some cured loin, but no fresh pork.
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