LOMO DE CERDO RELLENO CON FRUTAS DE LA TEMPORADA
Provided by My Food and Family
Categories El ABC de las fiestas
Time 1h10m
Yield 16 porciones
Number Of Ingredients 8
Steps:
- Calienta el horno a 400°F.
- Prepara la mezcla para relleno siguiendo las instrucciones del paquete. Retira del fuego; agrega suavemente la fruta, las pacanas y la salvia.
- Abre la carne; colócala, con el corte hacia arriba, sobre una superficie de trabajo. Coloca la mezcla para relleno sobre la carne; enrolla el lomo, comenzando por uno de los lados largos. Colócalo, con la junta hacia abajo, sobre una charola (bandeja) para hornear cubierta con papel aluminio y rociada con aceite antiadherente en aerosol. Sazona con sal y pimienta.
- Hornea por 45 min. o hasta la carne esté bien cocida (160°F). Deja reposar 10 min. antes de cortar en rebanadas.
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
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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