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Pork Loin with Balsamic Reduction

Pork Loin with Balsamic Reduction
1 pork loin (1 pound)
2 ½ tsp of salted peanuts
1 tbsp of soy sauce
1 tbsp of Millan Aged Balsamic Vinegar
1 pinch of black pepper
½ cup of wax beans
2 tsp Laur Mendoza Extra Virgin Olive Oil
1 yellow sweet pepper
1 medium sized onion
½ tsp of sea saltInstructions:
  1. Marinate the pork loin for 2 hours with Millan Aged Balsamic Vinegar, soy sauce and salted peanuts.
  2. Grill the vegetables for about 15 minutes on medium heat.
  3. Grill pork loin for about 18 minutes, cut in half and serve with the vegetables.

Argentine Rustic Chicken (Pollo al Disco)

Argentine Rustic Chicken (Pollo al Disco)

Sautéed Rustic Chicken gif

Argentine Rustic Chicken (Pollo al Disco)

. 1 medium chicken cut into 6 servings.
. 2 large carrots
. 15 Brussels zucchini
. 3 bell peppers
. 1 peeled head of garlic
. 4 ounces of Seis Marias extra virgin olive oil to heat the dish
. ½ teaspoon of fine salt
. 1/2 teaspoon of ground black pepper
. 1 sprig of thyme
. 1 parsley leaf
. 1 glass of chardonnay

Heat the dish over medium heat or open flame for 5 minutes, add the Seis Marias olive oil, chopped chicken and the garlic.

After the chicken is browned, add the vegetables all together with the salt, black pepper and a sprig of thyme.
Once everything is cooked on the disk, take off the fire and add a glass of wine and stir about 3 times.

And that's all there is to it! This is one of our most popular recipes, and we hope you enjoy it