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LOCATION: Recipes >> Appetizers >> LOMO DE CERDA (Loin of Pork)

Print this Recipe    LOMO DE CERDA (Loin of Pork)

(Serves 6 as an appetizer)

1/2 pound/250 g pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
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.

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