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Iberico Pork Secreto With White Wine Mustard Sauce

  • Quinoa
  • Vegeterian
  • Vegan

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.

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