If you’ve never tried cooking with cava, this recipe is going to leave you open-mouthed. Because as well as the cava, Orielo’s Kitchen Lactose-Free Recipes has chosen some de luxe ingredients to make a dish that’s typical of this time of year. A main course to make an impression, so that your guests are sure to want seconds. Have a little more bread than usual handy, because they’re sure to finish it.

To make this recipe Juanjo used our Organic Chicken Stock, among other tasty, healthy ingredients, all of them lactose-free. By the way, while you’re cooking, you can have a little glass of cava too!



  • 1 pork loin (approx. 1.2 kg)
  • 1 1/2 medium onions
  • 3 cloves of garlic
  • 400 ml cava (approx.)
  • 300 ml Costa Organic Chicken Stock (approx.)
  • 250 g grapes
  • 1 spoonful of maize starch
  • 1 teaspoon of sugar
  • 1 bay leaf
  • fresh thyme
  • fresh rosemary
  • peppercorns
  • extra virgin olive oil
  • black pepper
  • salt


  1. Julienne the onion and chop the garlic into medium-sized pieces.
  2. In a pot with oil over a high heat, sear the pork loin all over to brown it well. Set aside.
  3. Turn the heat down, add a little more oil and sauté the garlic for a few seconds to brown it.
  4. Add the onion, salt and pepper and brown them thoroughly.
  5. Put the pork loin back on the heat in the pot and season it.
  6. Add the cava and let the alcohol evaporate for a minute over a high heat.
  7. Add the Costa Eco Chicken Stock (to halfway up the pork loin), the bay leaf, the pepper, the fresh thyme and rosemary and cover the pot.
  8. Preheat the oven to 170ºC and put the covered pot with the pork loin in it; roast it for about an hour and a half (depending on the size). Turn the pork loin over every half hour.
  9. Half an hour before you take it out of the oven, add the grapes.
  10. Take the pork loin out of the pot and let it cool before slicing it into fillets.
  11. Remove the herbs, keep some grapes for decorating it at the end and whizz up the sauce.
  12. To thicken it, dissolve a spoonful of maize starch in cold water and mix it with the sauce over the heat, reducing it for about 5 minutes. Add a teaspoon of sugar to correct the acidity.
  13. Serve the pork fillets with a little sauce over them and some grapes on the plate.


Here’s the video recipe:

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