Monterey Salka's Lomo Vasco - WSMV News 4

Monterey Salka's Lomo Vasco

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Lomo Vasco

Serves 4-6

2 Pork Tenderloin (apx 1.25lb each)
½ lb Jamón Serrano
? c Manchego cheese, grated and divided in two
2 Granny Smith apples, small dice
½ c roasted, salted Marcona almonds, roughly crushed
3 Tbsp parsley leaves, roughly chopped
3 Tbsp Sherry Vinegar
¼ c honey (preferably orange blossom honey)
1 12oz can Roasted Piquillo Peppers
1 12oz can whole, peeled tomatoes
8 large cloves garlic, minced
¼ c shallot, minced
¼ c olive oil
? c white wine
3 Meyer lemons, cut in half
1 pkg baby arugula, rinsed and dried
Kosher Salt
Black Pepper
Grapeseed or Canola oil
Butcher's twine
Wax paper


Preheat oven to 325?.  On a clean sheet of wax paper, arrange a layer of Jamón Serrano large enough to completely cover one pork loin, overlapping the edges to make one continuous piece.  Repeat on another sheet of wax paper for the second loin.  Sprinkle grated Manchego cheese evenly over Jamón Serrano.  Season pork loins with kosher salt and black pepper and wrap with Serrano/Manchego, trimming the excess to ensure a single, even, and taut layer. Truss with butchers twine and set aside for 15 minutes or until pork reaches room temperature.  This step may be done ahead of time and pork loins can be kept in the refrigerator, individually and tightly wrapped with plastic wrap, for up to 3 days (depending on freshness of product.)

In a small saucepan, combine sherry vinegar and honey over medium heat until smooth and thinned to the consistency of maple syrup (add water if necessary and remember, it will thicken as it cools.)   Reduce flame to low, add diced apples and crushed almonds, and cook until apples just begin to soften-- about 3-5 minutes.  Cool to room temperature and stir in parsley.  Salt to taste.  If your apples are on the sweeter side, a squeeze of lemon juice will lend acidity and brighten flavors.

In a saute pan over medium heat, sweat shallots and garlic in olive oil, stirring occasionally, until soft and golden and the bottom of the pan starts to dry out.  Deglaze with white wine and simmer until liquid is reduced by half.  Add piquillo peppers and tomatoes, including liquids, and reduce heat to low.  Cook uncovered until most of the moisture has evaporated and sauce thickens, about 1 hour.  Mash with a fork or potato masher for a chunky sauce, or transfer to a food processor and pulse until smooth.

Heat a large, oven-safe, heavy-bottomed pan over a high flame.  Once pan is very hot, add enough grapeseed or canola oil to generously coat the bottom.  When oil is shimmering, add trussed loins seam-side down and sear until Jamón Serrano is uniformly golden brown and crispy, about 3 minutes per side.  After turning loins to sear the final side, add lemon halves cut-side down and transfer entire pan into oven and roast until internal temperature reaches 145?, about 20 minutes.  Remove from pan and let rest for at least 5 minutes before carving. Reserve roasted lemon halves.

Immediately before serving, toss arugula with olive oil, sherry vinegar, salt, and pepper to taste.  Plate a nest of salad alongside slices of pork, a swipe of piquillo pepper sauce, a generous spoonful of green apple relish, and a beautiful roasted lemon half.  Enjoy with your loved ones and a bottle of wine!

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