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Pork Mini-Sirloins and Nuts

Meat A- A+

Preparation Time: MEDIUM
Serves: 4


  • 4 Pork Mini-Sirloins
  • 100ml Honey
  • 50g Walnut kernels
  • 50g Almond kernels
  • 50g Pine nuts
  • 3dl Gallo Classic Extra Virgin Olive Oil
  • 250g Spinach leaves
  • 200g Manioc
  • Salt, to taste
  • Pepper, to taste

Chop up the nut kernels and put them all together in a plate. Season the mini-sirloins with Gallo Classic olive oil, salt and pepper. Put in the oven for 20 minutes at 180ºC. Take out of the oven, and let them cool off. Brush with honey and then put the sirloins on top of the coarsely ground nuts and put in the oven for a further 10 minutes. Cut the manioc into think slices and wash. Drain the slices and then fry them in the Gallo Classic olive oil until they are crisp. Cut the mini-sirloins into slices and serve with spinach leaves sautéd in Gallo Classic olive oil.

You can also serve with rice, mixed with raisins and pine nuts.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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