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Lombo com Farofa (Roast Loin of Pork accompanied by toasted manioc)
6 pounds Boneless pork loin
Salt to taste
1 large onion, cut in thin slices
1/4 cup Soybean oil
2 tablespoons Parsley
2 tablespoons Green onions or scallions, sliced
2 tablespoons Margarine
1 quart milk, warm
2 cups Manioc flour
1 tablespoon Margarine
1 tablespoon Soybean oil
1 medium Onion, grated
2 Tomatoes, peeled, seeded and chopped
2 tablespoons Parsley, chopped
2 tablespoons Green onions, chopped
1 Hard boiled egg, chopped
1/4 cup Raisins
1/4 cup Dried prunes, chopped
1/4 cup Walnuts
The day before roasting, cut some shallow slashes in the top of the loin and season with salt and lime juice. Top meat with onion, oil, and scallions. Cover with plastic film and refrigerate.
The next day, rub the margarine on the loin and brown-off on all sides in a hot pan. Add warm milk, cover and continue cooking until soft. Transfer the meat to a roast pan. Strain juices from the overnight marination and pour over the loin. Place in a pre-heated 325 degree oven to roast until done.
To prepare farofa, place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients.
Slice the pork, reassemble and arrange on a platter with the farofa alongside the meat.
© Reuel J. Smith