EL PERFECTO LOMO DE CERDO RELLENO
Steps:
- Calienta el horno a 450°F.
- Pica finamente 1 ramita de romero. Derrite la mantequilla en una cacerola mediana a fuego medio. Agrega el apio; cocínalo y revuélvelo 4 min. o hasta que esté tierno pero crujiente. Retíralo del fuego. Agrega el romero picado, el agua, las cerezas y las nueces; mézclalos bien. Incorpora la mezcla para relleno revolviéndola justo hasta que se humedezca.
- Coloca la carne en una tabla para cortar de modo que los extremos cortos queden en las posiciones de las 12 y de las 6 en punto. Manteniendo un cuchillo filoso de lado en posición paralela a la superficie de trabajo, efectúa un corte de 1/2 pulg. de grosor de un lado al otro de la parte inferior del lomo, apartando la carne con la mano libre y desenrollándola en lo que vas cortando la carne. (Te deberá quedar un pedazo de carne con un grosor de 1/2 pulg. y 3 veces el tamaño del trozo original). Tapa la carne con envoltorio plástico; aplástala hasta que tenga un grosor parejo.
- Barniza la carne del lado del corte con 1/4 taza de aderezo; ponle la espinaca y la mezcla de relleno, dejando sin cubrir un borde de 1 pulg. alrededor. Enrolla bien la carne, empezando por uno de los lados largos. Átala con un cordel de cocina. Mete las demás ramitas de romero debajo del cordel. Coloca la carne en un molde poco profundo; barnízala con el resto del aderezo.
- Asa la carne 20 min. Reduce la temperatura del horno a 375°F; sigue asándola de 15 a 20 min. o hasta que se cocine (temperatura interna de 145°F). Retírala del horno; tápala con un pedazo suelto de papel de aluminio. Déjala reposar 5 min. antes de rebanarla para servir.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOMO DE CERDO RELLENO
Steps:
- In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
- In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.
LOMO DE CERDO
In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:
Provided by Evans
Categories Lunch/Snacks
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
- Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
- Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
- Lift out and thinly slice the pork.
- Place in a dish with the vegetables and sauce to cover.
Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7
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