Prepare the top loin

2 Aljomar Iberico top loins

½ C garbanzo beans

1 carrot

1 onion

Place all ingredients in a pressure cooker for 30 minutes. Remove meat and set aside.

Prepare the red wine reduction

1¼ C Ribera del Duero red wine

1 C + 3 Tbsp. sugar

Reduce the wine and sugar in a saucepan. When reduced by half, remove from heat and set aside. Do not refrigerate – this would affect the correct texture required for the sauce and glaze.

Prepare the sesame rice

½ C sushi rice

1½ Tbsp. sake

3 Tbsp. rice vinegar

2 Tbsp. sugar

sesame oil

Rinse the rice three times in cold water to remove the starch. Leave in water for thirty minutes. Rinse well and boil, covered, at low heat. Combine the rice vinegar, sake and sugar in a saucepan over low heat until sugar dissolves. Let cool and add sesame oil to taste – careful not to add too much as the flavor is very intense. When the rice is done, remove from heat and place in a large bowl. Cover and let cool. Add the sake and vinegar mix. Set aside.


Just prior to serving, heat the top loin and add the hot wine reduction. Place the seasoned rice in the center of the plate and top with the top loin. Garnish with fresh greens. Ready to eat. Enjoy!