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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 Nutrition


  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.


Most Helpful

I enjoy having pork this way, try adding a little white, and roasting potatoes all way around the roast, it's wonderful, with a nice green salad, you have a lovely meal.

Mia #3 October 01, 2008

We enjoyed this for dinner this evening. Because we had it as a main dish, not an appetizer, I used about twice as much pork tenderloin, but multiplied the aromatics only by 1.5. I also used 4 small carrots. Followed the recipe other than that, braising the pork, then cooking in liquid over low heat for 1 hour and a half, as the recipe says. Very nice. Will use this recipe again. Thank you for sharing.

mianbao August 28, 2004

Bay leaves, pork and olive oil. You can't go wrong with that....

rouxdog September 10, 2001

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