Iberico Pluma with Mojo Rojo

Sarah Mickey General

Iberico Pluma with Mojo Rojo

Makes 4 Servings
  • 2 ea Iberico Pluma
  • 8 ea Garlic Cloves, minced
  • 1 ea Red Bell Pepper, minced
  • 2 tsp Sweet Smoked Paprika
  • 1 ½ tsp Ground Cumin
  • 1 tsp Cayenne Pepper
  • 4 Tbsp Sherry Vinegar (sub rice or apple cider vin)
  • ¾ cup Good Quality Olive Oil



Combine garlic and vinegar in a mixing bowl and allow to sit or 15 minutes. This will remove some of the harsh rawness of the garlic.

After garlic has marinated in the vinegar, add the peppers and the spices and stir until well combined.

Stirring constantly, slowly drizzle in all of the olive oil, making sure not to add it too quickly. When finished it should resemble the consistency of a pesto.

Season to taste with salt.

Dry any surface moisture from the pork and season it on all sides with salt and pepper.

Get a skillet or frying pan, oiled with high heat oil very hot over high heat. Gently lay in the pork to sear them. Continue to turn until the outside is nicely browned and the pork has reached an internal temperature of 130 degrees farenheit.

Remove the pork from the pan and let it rest on a cutting board for ten minutes.

After Resting, slice the pork and drizzle with the mojo rojo.