Iberico Pork Tenderloin

Unpack the Iberico pork tenderloin and observe the fat content.

Pat the tenderloin dry with paper towels on both sides.

Apply the dry rub seasoning to the tenderloin, ensuring it's well coated.

Preheat the cast iron grill on the gas grill until hot with smoke wood smoldering.

Place the Iberico tenderloins on the grill.

Grill the tenderloins until they reach a core temperature of 53 °C (127 °F).

Once the desired temperature is reached, transfer the tenderloins to a heated plate and cover with aluminum foil.

Allow the tenderloins to rest for about 10 minutes before cutting.

After resting, cut into the tenderloin to check for doneness and tenderness.

Equipment Needed

Spice Level:

Dietary