Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
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READY IN
40 minutes
COOKING TIME
30 minutes
PREP TIME
10 minutes
SERVES
4 people
ingredients
- 750g Iberico pork tenderloin approx.
IN STOCK - 2 tablespoons Alemany chestnut honey
IN STOCK - 100g peeled and cooked chestnuts
- 3 tablespoons Brindisa 100% Arbequina extra virgin olive oil
IN STOCK - 125ml white wine
- 1 large bag of spinach
- 1 teaspoon freshly ground black pepper
- Sea salt
METHOD
- Preheat the oven to 220ºC/gas 7.
- Mix the honey and oil together in a small bowl, spread this over the meat, then season with salt and pepper. Line a roasting tray with baking paper, place the meat in the centre, surround with the chestnuts and pour over the wine .
- Put into the preheated oven for 10 minutes, then turn down the heat to 180ºC/gas 4 and cook for another 20 minutes, until the meat is browned on the top and the chestnuts have darkened.
- While the meat is roasting, cook the spinach and then squeeze out as much water as possible. Heat some olive oil in a frying pan and then warm the spinach through in it.
- Take the meat out of the oven, leave to rest for a few minutes.
- Cut the pork into 2cm slices; put the spinach on a serving plate and arrange the meat and chestnuts on top. Pour the cooking juices over the tenderloin and serve rice or potatoes.
ingredients
- 750g Iberico pork tenderloin approx.
(pack)
IN STOCK - 2 tablespoons Alemany chestnut honey
IN STOCK - 100g peeled and cooked chestnuts
- 3 tablespoons Brindisa 100% Arbequina extra virgin olive oil
IN STOCK - 125ml white wine
- 1 large bag of spinach
- 1 teaspoon freshly ground black pepper
- Sea salt
