Recipe
for :
This
recipe for Lomo de Orza has been reproduced courtesy
of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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.
Ingredients
for Lomo de Orza
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
How
to make Lomo de Orza
- 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.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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