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By Doreen Colondres

The Pork Loin has such a great marbling that you can get as creative as you want. Try this flavorful cut with a lightly sweet sauce (or dressing) or with a sauce high in acid to balance the incredibly bold experience. You can also make this recipe with our tenderloin. We call it Tataki but our chef Doreen Colondres also likes to call it “Tiradito Ibérico”.

Get inspired!


  • 6-8oz Iberico Pork Loin
  • Salt and Red Pepper (to taste)
  • 1 tbsp Extra Virgin Olive Oil

For the sauce:

  • Juice and zest of 2 oranges
  • 2 tbsp Low Sodium Soy Sauce
  • 2 tbsp Agave or Regular Honey
  • 1 tbsp Toasted Sesame Seed Oil
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Red Pepper (to taste)
  • Toasted Sesame Seeds (for garnish)
  • Mixed greens or micro greens and mint


Season the Iberico loin with salt, red pepper and set aside. Combine all the ingredients of the sauce and set aside. Using a cast iron pan on high temperature, add the olive oil and sear the Iberico on all four sides until desire internal temperatura is reached. Then set aside. Reduce temperature to medium and immediately pour the sauce on the same pan. Let it reduce for 3-5 minutes. You can bring the meat back to the pan for a few seconds or simply slice the meat and serve with the sauce on top and the mixed greens on the side.

Serve immediately.

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