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Lomo de Cerdo a la Caucana




Source of Recipe


the web


Recipe Introduction


Argentina


List of Ingredients




2 lbs. pork loin, boned
5 cups whole milk
� cup fresh lemon juice
1 onion, finely chopped
1 clove garlic, chopped
3 tablespoons unsalted butter
Salt, freshly ground pepper





Recipe



Put the pork into a casserole or ovenproof baking dish that will hold it comfortably and pour over it the milk and lemon juice mixed together.

Cover with a cloth and leave overnight in a cool place. When ready to cook lift the pork out of the milk mixture and pat it dry with paper towels.

Season with salt and pepper. In a frying pan heat the butter and saut� the pork until it is very lightly browned all over. Lift the pork back into the dish with the milk mixture.

In the butter remaining in the pan saut� the onion and garlic until the onion is soft. Add the contents of the frying pan to the baking dish, scraping up any pan drippings.

Bake the pork, uncovered, in a preheated 350�F oven for about 2 hours or until the pork is tender.
Lift the pork out onto a warmed serving platter and remove any string tying it. Cover and keep warm.
Skim any fat from the sauce. Over brisk heat reduce it to 1 � cups. Stirring from time to time. Taste for seasoning and add a little salt if necessary.
The sauce will be rather grainy in texture. Slice the pork and serve hot with rice and a green vegetable. Serve the sauce separately. The pork is also good cold with salad.
Serves 6