Lomo de Orza
Lomo de Orza is a traditional Andalucian dish of pork tenderloin fried and preserved in olive oil. It is so named after the terracotta dish or “Orza” in which it was traditionally marinated and preserved. This recipe allows you to recreate a very special taste of Spain at home and makes a lovely aromatic dish ideal for summer lunches or evening meals.
You will need:
Half kilo boneless pork tenderloin, preferably with the fat left on.
250ml extra virgin olive oil
Juice of half a lemon
3 cloves garlic
3 – 4 sprigs fresh thyme
3 – 4 sprigs fresh rosemary
Salt and black pepper
- Cut the pork into thick slices and then cut each slice in half lengthwise, place onto a plate and season both sides with salt and pepper.
- Heat some oil in a frying pan and cook the pork over a high heat for a few minutes each side to colour and seal.
- When the pork is a nice golden colour, reduce the heat to low and cook for a further 10 – 15 minutes until cooked through but still moist.
- Meanwhile prepare the marinade. Finely chop the rosemary needles and the thyme and place into a bowl with the lemon juice and olive oil.
- Peel and crush the garlic and add to the bowl, mix well and season with a little salt and black pepper.
- When the pork is cooked through, transfer to a large cazuela or earthenware dish big enough so the pork covers the bottom in one layer.
- Pour over the marinade and any juices from the pan (add more olive oil if necessary to completely cover the pork).
- Cover with foil and leave overnight to marinade.
- Serve the next day with baked potatoes and a generous drizzle of the lovely aromatic marinade.