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Iberico pork tenderloin?

tuckatodd

My chef and I are cooking a 6 course tasting menu this coming Monday. We purchased a 6 lb iberico pork tenderloin which is not cheap and have never dealt with this product. I am planning on bringing my circulator into work to cook it sous vide. I have had my circulator for a while now but have not done a whole tenderloin. Any recommendations on the amout of time to cook would be great. I think we are only going to cook about a 2 lb portion. I just don't want to screw up something this expensive or not have it turn out right at service. Plan on cooking it medium, a nice rosey pink. Thanks for any input, much appreciated!!

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Chris_Young_80640

What diameter is the section of tenderloin? Will it be cut as one big section? This is what will determine cooking time. I like 140F / 60C core temp.

seijoed

Is that due to holding / fat or pork texture?

I've cooked a few slices of the fattier ham - really gorgeous texture.

tuckatodd

@Chris Thanks for your quick response. We are going to cut a whole chunk about 12 inches long. I wrapped a tape around it and came up with about a 12 inch diameter. Looking at it from the end it is about 4 in. wide and 2 and a half in. tall. Thanks for your help!

Chris_Young_80640

I would estimate 2hrs to 2 hrs 30 min to go from refrigerator temperature to around 140 °F / 60 °C. But definitely double check with a temperature probe if you can.

tuckatodd

@chris Again, thanks for the timely response. I will try this with a piece the day before for a test run. I will most likely post sear so I think 140 is a perfect temp. Have you ever had iberico pork before?

tuckatodd

@chris One more thing. Would you recommend equilibrium brining with this product?

Chris_Young_80640

For pork, I like 1% equilibrium brine.

DiggingDogFarm_65362

I wish I could get my hands on Ibérico pork in this country.

I experienced it in Spain in 2002, it's magical stuff!

~Martin

tuckatodd

@DiggingDogFarm I have a resource for iberico pork if you want it. Let me know if you are interested? They ship nationwide.

Brendan_Lee_56950

Please do share, I'd love to put that on a future menu!

DiggingDogFarm_65362

Yes, please do.

~Martin

Tim_Sutherland_52834

The three places I know that stock fresh iberico pork in the US are, http://www.tienda.com/, http://www.wagshalsimports.com/ and http://nickyusa.com.