Name: Iberico Pork Secreto With White Wine Mustard Sauce
Ingredients: 1 Iberico Pork Secreto; 1 tsp Kosher Salt; High Heat Oil; 2 Shallots; 1/2 cup water; 1 cup White Wine Vinegar; 1 tbsp salt; 1 tbsp granulated sugar; 1 cup White Wine Vinegar; 1 tbsp salt; 2 tsp granulated sugar; 1/2 cup water; 1/3 cup Mustard Seeds; 1 cup Dry White Wine; 2 tbsp Dijon and/or Stone Ground Mustard; 1 1/2 cup Chicken Stock; 2 tsp Unsalted Butter (cubed)

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Iberico Pork Secreto With White Wine Mustard Sauce

Ingredients

1 Iberico Pork Secreto
1 tsp Kosher Salt
High Heat Oil

Quick Pickled Shallot

2 Shallots
1/2 cup water
1 cup White Wine Vinegar
1 tbsp salt
1 tbsp granulated sugar

Pickled Mustard Seeds

1 cup White Wine Vinegar
1 tbsp salt
2 tsp granulated sugar
1/2 cup water
1/3 cup Mustard Seeds

Mustard White Wine Sauce

1 cup Dry White Wine
2 tbsp Dijon and/or Stone Ground Mustard
1 1/2 cup Chicken Stock
2 tsp Unsalted Butter cubed

Make the Quick Pickles

Stir together all the pickled shallot ingredients (not including the shallot slices) in a small bowl. Stir to dissolve the salt and the sugar, then add in the shallots.
Do the same with the mustard seed ingredients, except the mustard seeds, in a separate pot.
The mustard pickling liquid to a simmer, stirring to dissolve the salt & sugar.
Add the mustard seeds to their pickling liquid. Continue to simmer gently for five minutes. Turn off the heat and let them sit for ten minutes.
Test a mustard seed – if it isn’t tender, repeat the simmering & sitting process.

Sear the Secreto

Dry off the secreto & season it on both sides with salt.
Get an oiled frying pan or cast iron skillet very hot over medium-high heat.
Gently lay in the secreto and let it sear for 4-5 minutes (to develop a browned crust) before flipping.
Drain off any excess fat that collects in the pan.
After flipping, continue to cook to preferred doneness (we recommend an internal temperature of 135°F for Medium Rare*).
Remove the secreto from the pan to a clean plate to rest, loosely covered with foil, while you make the pan sauce.

Make the Mustard Wine Pan Sauce

Drain the rendered pork fat out of the pan, reserving 2 tablespoons.
Return the pork fat to the pan. Stir in the white wine, scraping any browned bits off the bottom of the pan. Bring the wine to a simmer & cook until the liquid has reduced by half.
Stir in the mustard and chicken stock. Continue to simmer until the sauce has thickened enough to coat the back of a spoon.
Turn off the heat & slowly whisk in the butter, one cube at a time.
Keep the sauce warm until you’re ready to serve.