No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (126g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon black peppercorns 2 sprigs fresh rosemary red wine vinegar
Calories 132
Calories from Fat 80		(60%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 28mg		1%
Potassium 329mg		9%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 1.2g	4%
	Sugars 2.5g
Protein 8.6g		17%
detailed view... how is this calculated?

people who like this recipe also like:

Grasshopper Pie

By: roxanne

Lomo de Cerdo

Recipe #2700 | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Evans
Sep 3, 1999

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:

SERVES 6 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mia #3

On Oct 1, 2008

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: mianbao

On Aug 29, 2004

We enjoyed this for dinner this evening. Because we had it as a main dish, not an appetizer, I 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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: rouxdog

On Sep 10, 2001

Bay leaves, pork and olive oil. You can't go wrong with that....

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews