Wednesday, August 31, 2011

Lomo de Cerdo con Salsa de Nueces - Pork with Walnut Sauce Recipe

Every pork lover must try this recipe. Serves 6.

2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)

V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.

To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.

Salsa de Nueces - Walnut Sauce
12 walnuts, shelled and peeled
1/2 cup milk

V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.

No comments:

Post a Comment