Lomo de Cerdo

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:

• Ready In: 0 mins
• Serves: 6

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.