Solomillo Ibérico Pork Tenderloin - Pasture Raised

With this recipe, you are ready to celebrate special ocasions.

Ingredients:

• Solomillo Ibérico Pork Tenderloin — Pasture Raised
• 8 Oz roasted pistachios
• 2 tablespoons butter, unsalted
• 2 cloves of garlic
• 1 cup heavy cream
• Fresh rosemary
• Beer
• Fresh thyme leaves
• White wine
• 1 cup chicken broth
• Salt and pepper
• 1 tablespoon Dijon mustard

Preparation:

1. We season the Solomillo with salt and pepper
2. We add butter in a frying pan and brown the Solomillo for 5 minutes each side.
3. We remove the Solomillo.
4. In the same pan we mix the wine, beer, thyme, mustard, chicken broth and rosemary.
5. When it evaporates, we add the pistachios and the heavy cream, and wait for it to thicken to put on the Solomillo.