Loin of Pork

Lombo De Porco

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs of loin of pork
  • 2 onions
  • 2 tomatoes
  • 2 carrots, parsley
  • 1 tablespoon of butter
  • 1 of lard
  • 6 tablespoons of wine or stock, salt and pepper, mixed cooked vegetables.


Melt the butter and lard in a saucepan or casserole and, when hot, put in the pork, well rubbed over with salt. Cook to a nice brown colour, turning it so that it is equally browned on all sides. Then add the sliced onions, tomatoes, carrots, a little parsley and either the white wine or stock to moisten. Season highly with salt and pepper and simmer gently for 2 to 2½ hours till the meat is tender. Place the loin on a hot dish, strain the sauce over it and garnish with cooked vegetables, such as aubergines, pimientos, carrots, peas, small potatoes, sautés in a little butter.