Iberico Pork Secreto With White Wine Mustard Sauce

Ingredients

• Iberico pork secreto: 600g
• White wine: 150ml
• Dijon mustard: 2 tablespoons
• Heavy cream: 100ml
• Shallots: 2
• Garlic: 2 cloves
• Fresh thyme: 2 sprigs
• Butter: 2 tablespoons
• Olive oil: 2 tablespoons
• Salt and pepper: to taste

Instructions

1. Season the secreto generously with salt and pepper on both sides.
2. Heat the olive oil in a pan over high heat (400-450°F/200-230°C). When the oil shimmers, add the secreto and sear for 3-4 minutes per side until golden brown.
3. Remove the meat and let it rest on a cutting board, tented with foil. In the same pan, reduce heat to medium and add the butter. Sauté the finely chopped shallots and minced garlic for 3-5 minutes until soft and fragrant.
4. Add the white wine and thyme sprigs, stirring to scrape up any browned bits. Cook until the wine reduces by half.
5. Stir in the mustard and cream. Reduce heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon.
6. Slice the secreto evenly and arrange on plates. Pour the sauce over and serve immediately.