PORK SIRLOIN CAP IN BEER
Steak and beer: an unbeatable combination to bring flavor to your special moments. Bet on this partnership!
1 SUINCO COZINHA PREMIADA whole piece of pork sirloin cap (900g)
2 bottles of beer (1.2 liters)
½ cup of salt (100g)
3 tablespoons of sugar
2 large cloves of garlic, chopped
1 medium onion, coarsely chopped
2 sprigs of rosemary
3 tablespoons olive oil
Different preparation technique for cooking the sirloin cap in a conventional oven.
In a large bowl, put the beer, salt, sugar, garlic, onion, rosemary and mix well. Place the sirloin cap, cover with plastic wrap and refrigerate, letting it absorb the seasoning. Remove the liquid, heat the olive oil in a large frying pan and sear the sirloin on both sides (about 4 minutes). Bake in a high oven (200°C to 250°C) for 15 minutes. Let rest for 5 minutes before slicing and serve with roasted pumpkin.
Tip: to bake the pumpkin, slice it, place it on a baking sheet and cover with aluminium foil. Bake in a hot oven for 30 minutes or until tender. Season with salt and pepper and finish with olive oil, parsley, and chopped cashew nuts.