A simple dish, Lombo de Porco com Pimentos (lom-boh day paur-koh kohm pi-men-toosch) is made in Portugal with young, fatted pig and sun-warmed red peppers. Serve this dish with an onion and tomato salad and chilled Mat ens Rose.
3 garlic cloves, crushed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon grated lemon rind
1 X 2 lb. boned loin of pork, trimmed of excess fat and rolled
3 tablespoons olive oil
5 fl. oz. dry white wine
3 red peppers, white pith removed, seeded and cut into
1 tablespoon lemon juice
1 tablespoons brandy
In a cup, mix together the garlic, salt, pepper and lemon rind. Rub the paste over the pork. Cover the meat and set aside for 2 hours at room temperature.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a large flameproof casserole, heat the oil over moderate heat. Add the pork and brown it, turning the meat with two large forks, for 8 to 10 minutes or until it is brown all over. Pour in the wine. When the wine comes to the boil, cover the casserole and place it in the oven. Braise for 45 minutes. Remove the casserole from the oven. Add the peppers and the lemon juice.
Return the casserole to the oven and continue braising for 30 minutes or until the juices are clear when the meat is pierced with the point of a sharp knife.
Remove the casserole from the oven. Using a large fork transfer the pork to a carving board. Carve the pork into thick slices. Arrange the slices in a heatproof serving dish.
With a slotted spoon, remove the red peppers from the casserole and lay them over the pork slices. Cover the dish with aluminium foil and return it to the oven to keep hot while you finish the sauce.
With a metal spoon remove and discard as much fat as possible from the juices in the casserole.
Put the casserole over high heat and, stirring constantly, bring the juices to the boil. Stir in the brandy and continue boiling for 2 to 3 minutes or until the sauce is slightly reduced.
Remove the dish from the oven. Pour the sauce over the pork and serve.