Loin of Pork with Onions and White Wine (Lomo de Cerdo a la Aragonesa)
Author: Barbara Norman
Recipe type: Pork
- 6 large slices of pork tenderloin, 3/4-inch thick (or 6 pork chops)
- 4 Tablespoons olive oil; for marinade
- 5 Tablespoons olive oil; for frying
- 1/2 garlic clove
- 6 whole pepper grains
- 1 clove
- 2 medium onions; chopped
- 1 Tablespoon wine vinegar
- 2 Tablespoons dry white wine
- flour; for dusting meat
- 1/4 to 1/2 Cup meat stock or beef bouillon
- 1 pinch saffron; see * Note
- salt and pepper, to taste
- * Note: To roast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or bowl.
- Marinate pork overnight in 4 tablespoons olive oil mixed with 1/2 clove garlic, the pepper grains, and the clove, all crushed to a pulp in a mortar.
- Chop onions and fry slowly in 2 tablespoons olive oil in a casserole.
- While onions are frying, dip meat in flour and fry it in 3 tablespoons very hot olive oil in a large pan. Brown well on both sides. When onions are soft and golden, pour in 1 tablespoon vinegar and let boil until liquid has evaporated.
- Add fried slices of meat to onions, pour heated stock or bouillon into frying pan to rinse out all meat juice, and pour the stock and meat juice over meat and onions. Add 2 tablespoons dry white wine and enough stock or bouillon to just barely cover the meat. Mix a little of the juice with a few grains of toasted saffron and stir into casserole. Salt to taste and sprinkle with black pepper.
- Cook uncovered at slow simmer for 20 minutes. As sauce thickens, it may stick to bottom of casserole; scrape bottom of pan with spatula or flat spoon from time to time to prevent burning. Serve in casserole.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman