1 August 2008

Lomo de Orza Recipe



Lomo de Orza is a real delicassy, rivaling serrano ham even in the tapas stakes! You can buy Lomo de Orza (look out for a new range coming soon)or you can recipe up your own...Will it be as good as the traditional Spanish version? Lets give it a go!



Ingredients:

Half kilo pork tenderloin, preferably with the fat left on.
250ml olive oil
Juice of half a lemon
3-4 cloves garlic
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary
Salt and black pepper



How to cook:

1.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.

2.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 an ice golden colour, reduce the heat to low and cook for a further 10-15 minutes until cooked through but still moist.

3.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.

4.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.

5.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.

6.Serve the next day with baked potatoes and a generous drizzle of the lovely aromatic marinade.



Top class tapas... lomo de orza with tomatoes or piquillo peppers, drizzled with olive oil.



Visit the deli..

2 comments:

Sheffy said...

That sounds lovely. I love pork tenderloin, anyway because it is so .....well....er ....tender.( I can't think of a better word. I like the way you cook it and then leave to marinade. Will try that recipe for sure.

Orce Serrano Hams said...

Its not quite the same as the lomo made by the locals but near enough, they do however conserve theirs in good olive oil so over time the flavour develops even more. Let me know how you get on with it.