Spanish Tapas Lomo de Cerdo

Spanish Tapas Lomo de Cerdo


  • 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


(Loin of Pork). (Serves 6 as an appetizer). 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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