Lomo de cerdo, Andalusian recipe

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 tbsp olive oil
• 1 large onion(s), white Spanish
• 2 garlic cloves, or more as desired
• 1 small can of tomato paste
• 1 small can of tomatoes, peeled
• 40 green olives
• 1 jar of sherry (extra dry, Fino)
• ½ bunch parsley
• 1 tbsp tarragon, shredded
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

pork loin

Wash the pork fillet with cold water, pat dry, remove any membrane and tendons, and cut into slices approximately 2 cm thick. Season with salt and pepper and sear on both sides in a pan with olive oil. Set aside and keep warm. Peel and dice the onions, peel and finely chop the garlic. First, fry the onions in the pan juices from the medallions until translucent. Add the garlic and tomato paste, fry briefly, and deglaze with the sherry. Dice the peeled tomatoes, slice the olives, and add both to the onions. Season with salt, pepper, and tarragon. Simmer everything together for a while, then add the medallions to the pan. Cover and let stand over low heat for 15-20 minutes. Finally, season with salt, pepper, and sherry, and sprinkle with finely chopped parsley just before serving. This goes best with fresh (preferably homemade!) white bread. The combination of olives, sherry and tarragon is unique!