Lomo Basquaise
Click picture for larger version.
Pork Fillet slices served with great Sauce Basquaise and very nice roasted Potatoes
Lomo is Pork Tenderloin as it is called in Spain and the Basque area of South West France. This is served with a traditional Sauce Basquaise. Traditionally this would be served with rice but I think the roasted Potatoes are nicer.
one pork fillet/tenderloin
- Make the 'Sauce' Basquaise Recipe and put to one side.
- Clean the potatoes and cut into one centimetre or so cubes. . Put the potatoes into an ovenproof dish, stir in a tablespoonful or so of olive oil and season well with salt and fresh black pepper. Put in the oven at 400°F/200°C/Reg6 and cook for 30 minutes or so turning from time to time until golden brown Picture . Take out the oven, cover and put to one side.
- Meanwhile trim any fat off the pork and cut into one centimetre slices on the bias. Season well with salt and pepper on both sides, and cook in a tablespoonful of olive oil in a frying pan over a high heat. Turn from time to time and when cooked after five minutes or so take off the heat Picture .
- Re-warm the sauce basquaise, spoon on to serving plates, add the pork slices, surround with the potato and serve Zoom .
Serve with: Sauce Basquaise Recipe
Recook Notes: Pics improved
Categories: cpork cmain Recipe Id: r4520