Llomb amb sobrassada (Mallorcan pork loin with sobrassada)
very easy
60 mins
60 mins
Ingredients
- 1.5 kg small new potatoes
- 330 g Salt
- 7-10 Tbsp Pepper
- 1 kg Pork tenderloin
- 350 g Sobrassada sausage (substitute salsiccia, Italian coarse sausage)
- 5 Meat Tomatoes
- 2 Garlic cloves
- 3 Stem(s) Thyme
- 4 TABLESPOONS Oil
- 2 Bay leaves
- 1 1/2 TSP. Sweet peppers
- 200 ml dry white wine
- 3 can(s) (425 ml each) broad beans
- 4 Spring onions
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
Directions
- 1
Wash the potatoes well for the papas arrugadas. Dissolve 330 g salt in 1.5 l water. Add the potatoes and bring to the boil. Cook open at medium heat for 15-20 minutes.
- 2
Wash the meat, dab dry and dice. Peel the sausage skin and cut the sausage into slices. Wash, quarter, seed and dice 3 tomatoes. Peel garlic and cut into slices. Wash thyme, shake dry, remove leaves.
- 3
Heat 2 tablespoons of oil in a casserole or roasting pan. Brown the meat in it for 4-5 minutes. Fry sausage and garlic for 3-4 minutes. Season with salt and pepper. Stir in bay leaf, diced tomatoes and paprika powder.
- 4
Add wine and bring to the boil. Cover and stew for about 15 minutes. Season to taste with salt and pepper.
- 5
For the vegetables, drain and rinse the beans. Clean, wash and cut the spring onions into rings. Wash, quarter, seed and dice the remaining tomatoes. Heat 2 tablespoons of oil in a saucepan. Brown the beans and spring onions in it.
- 6
Cover and cook for 4-5 minutes. Fold in diced tomatoes. Season to taste with salt, pepper, vinegar and a little sugar.
- 7
Drain the potatoes. Steam well on the stove (this way the salt crust forms) and arrange everything.
Nutrition Facts
630 kcal
46 g
26 g
44 g
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