Prep 0 mins
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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:
- 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
- Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
- Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
- Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
- Lift out and thinly slice the pork.
- Place in a dish with the vegetables and sauce to cover.
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.
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.
Bay leaves, pork and olive oil. You can't go wrong with that....