Chipotle Garlic Pluma Iberico & Tomatador Shallot Sherry Sauce
Chef Christian Gill
4
10 minutes
25 minutes
Spanish
Dinner Entree
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 shallot sherry sauce you'll be practically wanting to drink. Featuring Spiceology Tomatador Spanish-Inspired Mediterranean blend and Spiceology X Derek Wolf Chipotle Garlic, you're getting a flavor combination of epic proportions.
Ingredients
- 1 pack of Campo Grande Iberico Pluma
- 3 Tbsp EVOO
- 2 cups thin sliced shallots
- 1 Tbsp Spiceology Tomatador blend
- 1/8 cup Spiceology X Derek Wolf Chipotle Garlic
- 1 cup cream Sherry
- 1/2 cup DeSpana sherry vinegar
- 1/8 cup sliced fresh garlic
- 1/2 cup fresh semi-fine chopped Italian flat-leaf parsley, for garnish
Directions
Preheat oven to 400° F.
Remove Campo Grande Pluma from the 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 for 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 a simmer and let the shallots reduce for 3-4 minutes. Bring heat back to medium-high and add cream sherry. Bring to a boil, 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 the oven and rest for 10 -15 minutes on the counter. Slice and plate; top with sherry shallot Tomatador sauce and garnish with parsley.
Recipe Products
Blend
Derek Wolf | Chipotle Garlic | BBQ Rub
Key Ingredients
Chipotle Powder, Parsley, Chili Powder, Garlic, Red Bell Pepper
Blend
Tomatador Mediterranean Seasoning
Key Ingredients
Turmeric Root Powder, Paprika, Garlic, Onion, Tomato Powder