Receta de Solomillo Ibérico Envuelto en Tocino - Bacon Wrapped Ibérico Tenderloin Recipe

Ingredients

• 2 Ibérico pork tenderloins
• 2 packs Ibérico bacon
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp parsley
• 1 head garlic
• Salt and pepper
• 2 tbsp olive oil, plus more for cooking

Preparation

STEP 1

Set oven to 400 degrees. Cut off top of garlic head, place in a piece of tin foil and drizzle with olive oil and sprinkle with a pinch of salt. Wrap tightly and place in oven for 15 minutes. Remove from oven and when cool enough to handle, remove the garlic cloves.

STEP 2

Finely chop herbs and combine with peeled, mashed garlic cloves, salt, pepper and olive oil. Coat the pork tenderloins. Wrap bacon around herb mix coated tenderloins. Tuck the ends of the bacon underneath the pork; tie with twine. Sear pork in olive oil on medium/high heat until golden.

STEP 3

Bake at 375 degrees, about 10 minutes for rare or longer to taste. Let rest 10 minutes, remove twine and carve.