Solomillo a La Sevillana

Loin of Pork à La Sevillana

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This excellent dish consists of roast loin of pork garnished as follows: Plain boiled potatoes, shaped with a vegetable scooper into small balls about the size of a marble, sprinkled with a little oil and chopped parsley; large olives stuffed with chicken or poultry forcemeat, 4 of which are piled on the bottoms of globe artichokes, and the whole of the garnish is moistened with a little of the basting from the pork. With this a tomato sauce, to which chopped green pimientos, fried in oil, have been added, is served in a sauceboat.