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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives: Ingredients:
1/2 lb pork tenderloin, butt or shoulder |
3 tablespoons olive oil |
1 small carrot, sliced |
1 small onion, sliced |
4 bay leaves |
3 cloves garlic, minced |
2 large tomatoes, peeled and chopped |
1 teaspoon black peppercorns |
2 sprigs fresh rosemary |
2 tablespoons red wine vinegar |
Directions:
1. Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
2. Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
3. Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
4. Lift out and thinly slice the pork.
5. Place in a dish with the vegetables and sauce to cover.
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