Spain, El Alhambra
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Roberts, David
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La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Lomo de Orza

“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”
~ Samuel Johnson

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Tapas, the Little
Dishes of Spain

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Spain-Bridge, Cordova
David Roberts
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Lomo de Orza


Forever Summer:
Fresh, Irresistible Cooking All Year Round
by Nigella Lawson, ©2003, Hyperion

“ ‘Lomo’ is pork loin and the ‘orza’ is the terracotta dish in which it’s traditionally marinated. I found this recipe in Penelope Casas’ ‘Tapas: The Little Dishes of Spain’, and I can’t tell you how bowled over I was by it. You need to start the day before you want to eat it, but in a way that makes it easier. But believe me, even if it were harder to make it would be worth it. The marinade it’s steeped in, after it’s fried, makes it meltingly tender and flavorsome without being heavy scented. I get the butcher to slice the pork loin leaving the fat on, as that’s what gives this its wonderful flavor, but if you’re buying the meat from the supermarket just get any piece of loin you can find and slice it thickly yourself. Simple served with a salad and some baked potatoes, it makes a wonderful low-key, evocatively sunny Saturday lunch at any time of the year.”

Serves 4 – 6

About 1 1/2 pounds boneless pork loin, cut into 1-inch-thick slices
Maldon or other sea salt and black pepper
1 1/4 cups plus 2 tablespoons olive oil
Juice of half a lemon
1/4 teaspoon dried thyme
3-4 sprigs fresh rosemary, needles finely chopped
4 cloves garlic, peeled and crushed

Season the pork with salt and pepper, and brown over medium-high heat in a pan with the 2 tablespoons of oil. Lower the heat once the meat has a good color and cook for a further 15 minutes or until the pork is cooked through but still juicy.
Put the meat into a shallow dish – preferably earthenware – big enough to hold the pork all in one layer, and pour over the remaining olive oil, along with the juices from the pan. Add the remaining ingredients and make sure the meat is immersed in the marinade. Cover with foil and refrigerate overnight.
When you are ready to eat, take the dish from the refrigerator a good 20 minutes beforehand so it isn’t unyieldingly cold. Cut the meat at a diagonal. Arrange the slices on a large plate and spoon over some of the oily marinade. Fabulous.

 
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Tapas