ROAST PORK TENDERLOIN WITH MUSHROOMS AND PEAS

Of the sirloin:

• Rinse the sirloin very well with cold water, remove excess fat and skin, pat dry with absorbent paper and set aside.
• Place the sirloin in a bowl, bathe it with the beer, cover it with cling film and put it in the fridge for 3 hours. Take it out every half hour, turning it over so that it absorbs the liquid from all sides.
• At the end of the 3 hours, remove the sirloin, drain and pat dry with absorbent paper. Reserve the liquid.
• Separately, in a bowl, mix the GUAiNOS Orange flavoured Extra Virgin Olive Oil, garlic, rosemary, salt and black pepper.
• With a kitchen brush, paint the sirloin steak, covering the entire surface very well.
• Place on a baking tray.
• Preheat the oven to 230°C or 450°F for 10 minutes.
• When you see the sirloin begin to brown, open the oven and turn it over.
• Lower the temperature to 180°C or 350°F, remove the tenderloin, baste it with the liquid from the refrigerator. Return it to the oven.
• Wait 20 minutes of cooking time, open the oven, and turn it over. Wait another 20 minutes for it to finish browning.
• Remove from the oven and set aside covered with aluminium foil.

For the garnish:

• Heat a frying pan with GUAiNOS Extra Virgin Olive Oil.
• Add the mushrooms and peas. Sauté until they start to brown.
• Before the mushrooms start to release their juices, add the soy sauce, sauté for another minute.
• Turn off the heat and set aside.