This is a recipe that updates presentations that are as traditional as Fine Herbs Tenderloin or mashed potatoes.


FISAN Ibérico Pork Tenderloin

Oregano, Parsley, Dill and Basil

La Vera Paprika



Olive Oil


Truffle Oil




St. George’s Wild Mushrooms

Extra Virgin Olive Oil



Trim the FISAN Ibérico tenderloin and rub it all over with olive oil. Pat dry it and once again cover it all up with fine herbs, shaking off any excess herbs and then wrap it up in cling-film. Press it between your hands to form a roll, then wrap it up in aluminium foil and again in cling-film before putting it into a 90ºC over for 120 minutes.
Boil the potatoes until they are just done, insuring that they are not overcooked. Remove them from the water and put them into the Thermomix at 90ºC for 2 minutes. Add the onions and blend with the butter, cream, olive oil and the truffle oil to finish off; finally blend all the ingredients at 90ºC for 2 minutes.

Carefully clean and brush the St. George’s wild mushrooms and slightly sauté them in olive oil to heat them up and soften them.


Take a wide-rimmed soup plate and put the hot truffled potato mash on the bottom, placing the FISAN Ibérico tenderloin roll gently on top with the St. George’s wild mushrooms surrounding all of it, and finish off the dish with a few flakes of Maldon salt and drops of paprika oil

We are once again offering you a recipe that is chock-full of intense and comforting flavours, with just a point of sophistication that uplifts our very own cuisine to cutting edge levels. This represents FISAN’s constant wager on quality and on taking the traditional flavour of Ibérico products to its loftiest heights.