Es Trull Milk-fed Pork Tenderloin

Creamy, delicate, soft and oh-so-delicious, the milk-fed pork tenderloin at Es Trull de Can Palau is the perfect example of modern Ibicenco cooking at its best. Ultra thin slices of pork (aged between three and six months with a diet of only their mothers’ milk), cooked ‘al punto’ in rich butter, local olive oil and served on a puree of Ibiza potatoes, alongside rocket, sun dried tomatoes, baby tomatoes and drizzled in a rich mushroom sauce. Hungry yet?

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Photography by Ana Lui