Miners Pork Tenderloin Lombo à Mineira Recipes

MINER'S PORK TENDERLOIN (LOMBO à MINEIRA)

Steps:

• Make as described for Lombo à paulista, but serve with sauce.

PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)

Steps:

• Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

PORK TENDERLOIN ROAST (LOMBO à PAULISTA)

Steps:

• Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.