Best 2 Recetas Lomo De Cerdo Arguiano Recipes

Pork loin is a versatile cut of meat that can be cooked in a variety of ways, and it is a popular choice for many home cooks. This article provides a collection of flavorful and easy-to-follow recipes for pork loin, each offering a unique culinary experience. From classic roasted pork loin with crispy crackling to tender and succulent pork loin cooked in a slow cooker, this article has something for every taste and occasion. Whether you are looking for a quick and simple weekday meal or an impressive dish for a special dinner party, these recipes are sure to satisfy your craving for delicious pork loin dishes.

Let's cook with our recipes!

LOMO DE CERDO RELLENO

Lomo de Cerdo Relleno image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground
1/4 pound cooked ham, finely chopped
1/4 pound white mushrooms, chopped
2 hardboiled eggs, chopped
2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
1 large egg
3 tablespoons olive oil
3 1/2 pound boned loin of pork (see cook's note)
1/2 cup full-bodied Spanish brandy
2 cups rich veal or beef stock
Juice of 1 lemon
3 tablespoons cold unsalted butter, cut into 6 pieces

Steps:

In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.

LOMO DE CERDO

Lomo de Cerdo image

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:

Provided by Evans

Categories Lunch/Snacks

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7

Tips:

For the best results, use a pork tenderloin that is at least 1 pound in weight.
To ensure that the pork tenderloin cooks evenly, pound it to an even thickness before cooking.
Season the pork tenderloin generously with salt and pepper before cooking to enhance its flavor.
If you are using a marinade, allow the pork tenderloin to marinate for at least 30 minutes before cooking to allow the flavors to penetrate the meat.
Cook the pork tenderloin over medium heat to prevent it from drying out. Cook until the internal temperature reaches 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.

Conclusion:

Pork tenderloin is a versatile and delicious cut of meat that can be prepared in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, pork tenderloin is a great option. With its mild flavor and tender texture, pork tenderloin is sure to please everyone at your table.