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Iberico Ham Wrapped Pork Tenderloin

What makes this dish special is wrapping it in Iberico ham and searing it, taking this dish up a notch. We like to serve with turnips, brussels and beets, but feel free to serve with anything you wish. The sauce we pair is savory, sweet with a touch of acidity to brighten it up and cut through the pork; these flavors also meld and blend well with the SAVANT. Prepare this dish for a special occasion or for New Year's Eve.

  • Prep time: 10 minutes

  • Total time: 1 hour

  • Servings:   6


Pork Tenderloin: 

  • 1 tablespoon Canola oil
  • 1 each Pork tenderloin
  • 10 ounces Thinly sliced iberico ham
  • To taste Kosher salt
  • To taste Freshly cracked pepper


  • 2 tablespoons Sugar
  • 3 tablespoons Quince vinegar
  • 2 cups Pork stock

Serve with: 

  • Beet puree
  • Turnips
  • Brussels sprouts


Pork Tenderloin:

  •   Season pork tenderloin with salt and pepper
  •   In a large skillet over high heat sear meat all around to dark golden brown; you are looking for deep caramelization on the meat
  •   Cool pork immediately in the refrigerator
  •   Thinly slice iberico ham, lay onto plastic wrap forming a long rectangle
  •   Place the pork tenderloin atop the ham, roll very tightly
  •   Place pork into cryovac bags and seal
  •   Cook pork at 140 degrees Fahrenheit until meat reaches same temperature, approximately 2 hours
  •   Remove meat from water bath and cool down in ice to serve later or remove from plastic bag
  •   In a large sauté pan over medium heat with clarified butter, sear the pork tenderloin to crisp edges and warm through
  •   Slice and serve with sauce and accompaniments


  •   In a small sauce pot add the sugar; cook over low heat until a dark caramel forms
  •   Very carefully add the vinegar and cook until slightly thickened, approximately 8 minutes
  •   Add the pork stock and allow to reduce and flavors to meld
  •   Reduce until reaches desired thickness or nape

Quick Tip

Serve with a glass of SAVANT!