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Recipe for :

Lomo de Orza

This recipe for Lomo de Orza has been reproduced courtesy of Orce Serrano Hams -

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

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.

Lomo de Orza

Orce Serrano Hams

Published with permission of Orce Serrano Hams