Forum user bakes an "Iberian pork tenderloin ring"
A user shares his "Iberian pork tenderloin ring" made with butter and cheese. It lasted him two days and sparked a debate about cholesterol and portion sizes.
English · Original discussion in Spanish · Published
Iberian pork tenderloin ring: the recipe that touched the heavens
Some recipes get shared, and some become a phenomenon. One internet user has named his creation "ROSCÓN (ring) of Iberian pork SOLOMILLO (tenderloin)" and described it without modesty: "with it I touched the heavens." The formula is as simple as it is bold: Iberian pork tenderloin wrapped in a dough that, according to its author, contains butter inside the potatoes and cheese in smaller proportion, all covered with a sauce before baking. The result, according to those who have seen it, looks so good it invites you to eat it "with your hands like Conan the Barbarian."
What goes into the tenderloin ring and how to make it
The recipe is not a simple kitchen experiment. The author explains that the inside of the potatoes —that big white chunk— is butter, and that the cheese appears in a smaller proportion. The sauce is applied before baking, a step he himself highlights as key. The result, by his own account, surprised him: "A touch very similar to the sauce they put on ribs at Foxter Hollywood." The mix of Iberian pork, potato, butter and cheese has sparked an instant debate about its caloric density and its digestibility.
How long it lasts and how many people it feeds
The most frequently asked question has been about portions. The author clarifies that it lasted him two days and that it was just for him: one portion went into a tupperware to take to work and the rest was finished at home at night. In other words, a dish that in theory could feed several diners became a two-day meal for one person. That has led to comparisons with "feeding half of Pyongyang" and warnings about cholesterol.
The reactions: from admiration to medical warnings
The community has not been indifferent. Some call it "a savage thing" but admit that "it looks good." Others have gone for irony: "This must be what they eat in hell," or "with that you'd end hunger in Africa." There are those asking for a hearty cheesecake and those suggesting pairing it with "a couple of yonkilatas" (cheap boxed wine) to make it Michelin-star worthy. And some warn outright: "Do you want to make her a widow soon from arteriosclerosis?" The discussion drifts toward cholesterol and diet, with some defending animal protein without antiestéticar and others reminding everyone of the cardiovascular risks.
The origin: a work of responsible consumption
The dish was presented in the context of responsible consumption, which adds a layer of paradox: a tenderloin ring with butter and cheese is hardly an example of moderation. The author describes it as a personal creation, with no restaurant ambitions, although some have already suggested he should open one. The recipe has generated enough data to analyze its composition, its shelf life and its reception, but the question remains in the air: is it a culinary stroke of genius or a bomb for the cardiovascular system?
Some recipes get shared, and some become a phenomenon. One internet user has named his creation "ROSCÓN (ring) of Iberian pork SOLOMILLO (tenderloin)" and described it without modesty: "with it I touched the heavens." The formula is as simple as it is bold: Iberian pork tenderloin wrapped in a dough that, according to its author, contains butter inside the potatoes and cheese in smaller proportion, all covered with a sauce before baking. The result, according to those who have seen it, looks so good it invites you to eat it "with your hands like Conan the Barbarian."
What goes into the tenderloin ring and how to make it
The recipe is not a simple kitchen experiment. The author explains that the inside of the potatoes —that big white chunk— is butter, and that the cheese appears in a smaller proportion. The sauce is applied before baking, a step he himself highlights as key. The result, by his own account, surprised him: "A touch very similar to the sauce they put on ribs at Foxter Hollywood." The mix of Iberian pork, potato, butter and cheese has sparked an instant debate about its caloric density and its digestibility.
How long it lasts and how many people it feeds
The most frequently asked question has been about portions. The author clarifies that it lasted him two days and that it was just for him: one portion went into a tupperware to take to work and the rest was finished at home at night. In other words, a dish that in theory could feed several diners became a two-day meal for one person. That has led to comparisons with "feeding half of Pyongyang" and warnings about cholesterol.
The reactions: from admiration to medical warnings
The community has not been indifferent. Some call it "a savage thing" but admit that "it looks good." Others have gone for irony: "This must be what they eat in hell," or "with that you'd end hunger in Africa." There are those asking for a hearty cheesecake and those suggesting pairing it with "a couple of yonkilatas" (cheap boxed wine) to make it Michelin-star worthy. And some warn outright: "Do you want to make her a widow soon from arteriosclerosis?" The discussion drifts toward cholesterol and diet, with some defending animal protein without antiestéticar and others reminding everyone of the cardiovascular risks.
The origin: a work of responsible consumption
The dish was presented in the context of responsible consumption, which adds a layer of paradox: a tenderloin ring with butter and cheese is hardly an example of moderation. The author describes it as a personal creation, with no restaurant ambitions, although some have already suggested he should open one. The recipe has generated enough data to analyze its composition, its shelf life and its reception, but the question remains in the air: is it a culinary stroke of genius or a bomb for the cardiovascular system?
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (39 replies).
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