Grilled Ibérico End Loin with Cherry & Pedro Ximenez Sherry Salsa

Receta de Lomo de Cerdo Asado con Salsa de Cereza y Pedro Ximenez

30 Minutes

2 generous servings

Ingredients

For the pork:

1/4 cup kosher salt
1/4 cup packed light brown sugar
4 cups water
1 1/2 lbs pluma Ibérica de Bellota - pork end loin

For the cherry and sherry salsa:

3 tbsp butter
2 shallots, peeled and finely chopped
8 oz pitted Morello cherries, halved
1 tsp fresh thyme
3 tbsp sherry vinegar with Pedro Ximenez
1/2 cup chicken stock
1/4 cup light brown sugar
1/4 cup dry red wine
1/4 tsp salt
Black pepper to taste
Crusty bread for serving

Nutritional Facts

Calories 2036
Total Fat 72.5 gr (93%)
Saturated Fat 27.5 gr (137%)
Cholesterol 816 mg (272%)
Sodium 7958 mg (346%)
Total Carbohydrates 53.8 gr (20%)
Fiber 0.5 gr (2%)
Sugars 49.2 gr
Protein 264.9 gr
Vitamin D 0%
Calcium 23%
Iron 73%
Potassium 3%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Pluma Ibérica, literally translated “the feather of Ibérico,” is a marbled cut of boneless pork with flavorful fat that melts away when you cook it. Each bite is so rich and delicious - you will see why this is considered the finest pork in the world. This recipe calls for brining of the end loin which locks in even more of the juiciness during grilling. The pluma is best grilled hot and fast, a bit charred on the outside and medium rare in the center. Paired with a savory reduction of sweet cherries and Pedro Ximenez sherry vinegar sauce, the dish is beyond decadent.

Steps

In a medium sized bowl, stir together the brine ingredients until the salt and brown sugar are dissolved. Place the loin in the brine and refrigerate covered for 6-8 hours. Remove the pork loin from the brine and pat dry with paper towels. Bring to room temperature and sprinkle evenly with sea salt. Heat the grill until very hot and there is a nice bed of coals. Grill the pluma 2-3 minutes on each side for medium-rare. (Watch out for grease fires, which are common with a cut like this.) When done to your liking, let the pluma rest for 10 minutes before slicing. While the pork is resting, make the sauce. In a sauté pan over medium heat, melt the butter and sauté the shallots for 2-3 minutes, or until translucent. Add the cherries, brown sugar, red wine, sherry vinegar, salt, pepper and thyme to the pan. Simmer for about 5-10 minutes, or until the liquid is reduced by half and desired sauce-like consistency. Slice the pork loin and top with the cherry sauce before serving. Serve with Spanish potatoes au gratin , crusty bread and Spanish red wine like a Rioja or Tempranillo.