For the main course we suggest this original recipe of Sirloin & baked potatoes with herbs and nuts made with Family Reserve Arbequina extra virgin olive oil.
1 pork sirloin
1 bottle of cava
Family Reserve Arbequina EVOO
45g mixed nuts (almonds, walnuts, hazelnuts, ..)
45g dried shiitake mushrooms
1 head of garlic
A bottle of white wine
Fry the sirloin in extra virgin olive oil until they have a firm crust but tender inside.
In a pan, brown the sliced onion and add the carrots. Place the sirloin, onions, carrots and cava in a pot. Boil until sirloin is tender.
Boil the sauce until reduced. Still hot, mix with the blender and mix with two tablespoons of honey. Emulsify with a thread of Castillo de Canena Family Reserve Arbequina EVOO, until creamy.
Meanwhile, peel and cut the potatoes into slices.
Chop the herbs. Place the potatoes in a baking tray with herbs. Water them with Castillo de Canena Family Reserve Picual EVOO. Bake until tender.
On the other hand, put the nuts in a skillet with Reserva Familiar Picual EVOO for a few seconds.
Serve the sirloin with some potatoes.