Chipotle Garlic Pluma Iberico & Tomatador Shallot Sherry Sauce
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Spanish
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
This Campo Grande Pluma Iberico Pork - it's what's for dinner. Chef Christian shares his recipe for your new favorite dinner main with an insane shallot sherry sauce you'll be sopping up.
Featuring our Tomatador Spanish-Inspired Mediterranean blend, you're getting flavors of rich tomato, smoky paprika, a zing of vinegar, mild herbs, and more.
Chef Christian Gill
Ingredients
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1 pack of Campo Grande Iberico Pluma
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3 Tbsp EVOO
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2 cups thin sliced shallots
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1 Tbsp Spiceology Tomatador blend
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1/8 cup Spiceology X Derek Wolf Chipotle Garlic
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1 cup cream Sherry
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1/2 cup DeSpana sherry vinegar
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1/8 cup sliced fresh garlic
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1/2 cup fresh semi fine chopped Italian flat leaf parsley
Directions
Preheat oven to 400 degrees F.
Remove Campo Grande Pluma from package and season with Spiceology Chipotle Garlic on both sides. Set aside.
In a large sauté skillet add two tbsp of EVOO and heat to a shimmer. Add garlic and lightly brown in 1-2 minutes. Add shallots and Spiceology Tomatador and sauté for 2-3 minutes until translucent and fragrant.
Deglaze the pan with sherry vinegar. Reduce heat to simmer and let shallots reduce for 3-4 minutes. Bring heat back to medium high and add cream sherry. Bring to a boil and reduce slightly and set to the side.
In a large cast iron skillet, heat remaining EVOO to a shimmer. Add seasoned Campo Grande Pluma and sear for 2 minutes per side.
Place on a baking sheet and place in oven to finish for 10 minutes.
Remove from oven and rest for 10 -15 minutes. Slice and plate, top with sherry shallot Tomatador sauce and garnish with parsley.
