Ingredients
-
1/2
-
3
-
1
-
1
-
4
-
3
-
2
-
1
-
2
-
2
-
-
-
-
-
Directions
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:, 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, 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
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Steps
|
1
Done
|
Remove the Rind from the Pork(if There Is One) Brown the Pork in the Olive Oil, Then Brown the Carrot and Onion. |
|
2
Done
|
Place in a Saucepan With the Bay Leaves, Garlic, Tomatoes, Peppercorns and Rosemary. |
|
3
Done
|
Add Water to Cover and Simmer For 1 1/2 Hours, Adding the Vinegar in the Final Few Minutes of Cooking. |
|
4
Done
|
Lift Out and Thinly Slice the Pork. |
|
5
Done
|
Place in a Dish With the Vegetables and Sauce to Cover. |
