|
 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
Method
- 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.
| |
| Discover
Spanish Ceramics |
|
|
