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By Doreen Colondres

The flavor, texture and richness of a winter braised dish, but in 15 minutes. Our Iberico loin has such a great marbling that you can get as creative as you want. Try it over polenta, a hearty, comforting and versatile Italian recipe made from finely ground corn (naturally gluten-free). Our chef Doreen Colondres says that the Tempranillo sauce makes it absolutely delicious, she also suggests to pour the rest of the wine in the glass.


  • 1 cup instant pre-cooked Polenta
  • 1 tbsp Butter
  • 4 cups of water (you can use stock or combine with milk)
  • Salt and Pepper to taste
  • 1 lb of Iberico Loin, cut in small cubes (about 1″)
  • 1/4 cup of All purpose flour
  • 1 small red onion, small diced
  • 2 garlic cloves, minced
  • 2-3 Heirloom Carrots, peeled and small diced
  • 1/4 cup of Tempranillo Wine
  • 1/4 cup of beef, chicken or vegetable stock
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup fresh Parsley


  1. Season the Iberico with salt and pepper and lightly toss it with the flour. Set aside.
  2. Using a large pan in medium high temperature, add olive oil and garlic and stir for a few seconds. Then add the onions and the carrots, and cook until onion in translucent. Stir constantly, season with salt and pepper and set aside when ready. Using the same pan but now in high temperature, sear the Iberico for 2 minutes. Add the sofrito and stir for one more minute. Then add the wine and wait for 1 minute until it reduces. Add the stock and stir constantly. Cook for 1-2 more minutes, add parsley and set aside.
  3. Bring water (stock or milk) with salt to a boil in a medium pot. Then pour polenta slowly, whisking constantly with a fork or wooden spatula, until all polenta is stirred in and there are no lumps. This will take about 3 minutes. Polenta should still be slightly loose. Once ready, add the butter and serve immediately with the pork on top. Garnish with more parsley and serve with the pork on top. Pair with a glass of Cava, young Tempranillo or Tempranillo Rose on the side.

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