Recipe by Evans
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
Directions See How It's Made
- 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.