Pork sirloin with spinach in Olio Evo, citrus sauce and black pepper

Season the sirloin with rosemary, salt, and pepper.

Cook the sirloin in a steam oven at 70°C until the core probe indicates an internal temperature of 64 degrees.

In the meantime, slice the oranges raw.

In a saucepan, place the sugar and oranges and bring to a boil. Then add salt, pepper and Extra Virgin Olive Oil, and whisk the mixture to make a sauce.

Brown the sirloin in the pan.

Plate by placing the sauce on the bottom of the plate. Arrange the browned sirloin on top, accompanied by the fennel flower and steamed spinach seasoned with salt and Extra Virgin Olive Oil.