Lomo De Cerdo, Andalusian Recipe
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork fillet (s)
- 1 tablespoon olive oil
- 1 large onion (s), white Spanish
- 2 clove (s) garlic, or more to taste
- 1 small Can / s tomato paste
- 1 small Can (s) tomato (s), peeled
- 40 olives, green
- 1 glass sherry (extra dry, Fino)
- 0.5 ½ bunch parsley
- 1 tablespoon tarragon, rubbed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin with cold water, dab it off, remove the skin and tendons and cut into approx. 2 cm thick slices. Salt and pepper and fry in a saucepan with olive oil on both sides. Set aside and keep warm.
- Peel and dice the onions, peel and chop the garlic. First fry the onions in the medallion frying set until they are translucent. Add the garlic and tomato paste, toast briefly and deglaze with the sherry. Dice the peeled tomatoes, cut the olives into slices and add both to the onions. Season with salt, pepper and tarragon. Simmer everything together a little, then add the medallions to the pot. Cover and let stand on a low flame for 15-20 minutes.
- At the end, season with salt, pepper and sherry and sprinkle with finely chopped parsley just before serving.
- Fresh (possibly home-baked!) White bread tastes best with it. The combination of olives, sherry and tarragon is unique!
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