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Selecta Pork Tenderloin with Melted Galician Cheese, Spinach Cream and Cherry Tomatoes

Do you know our Selecta chestnut-fed pork meat? Here we have a healthy and tasty recipe. Write down!


    • The first thing to do is preparing the dressing for the tenderloin in a mortar. You can make it to your liking, but our advice is to add a pinch of salt and a jet of oil.
    • While seasoning the tenderloin, preheat the oven to 180-200º and leave it for about 20-25 minutes.
    • In order to make the spinach cream, boil a potato and when it is almost boiled, blanch the spinach. Put it in a glass and grind until obtaining a homogeneous cream.
    • Once the tenderloin is roasted, blanch the tomatoes and add oil, 1 clove of garlic and rosemary.


You can present the tenderloin on a slate plate by adding a bit of spinach cream on the base with the filleted tenderloin with the melted cheese on and the cherry tomatoes on one side.