Recipe To Prepare A Delicious Loin Casserole

The lomo a la cazuela is a traditional preparation typical of Portugal, Spain, France, Italy and Latin America. It is usually prepared in a container made of clay with refractory qualities. However, most people today turn to the convenience of the pressure cooker.

When it comes to preparation, the ingredients vary by country. And it should be noted that, while in Europe the preparations are not usually spicy, in Latin America, they can include certain types of chili. What is universal is the fact that it is usually prepared in sufficient quantities for four people onwards, since it is usually served as a family meal. Also, it should be noted that, in general, it is a main dish.

The following recipe for tenderloin in the casserole is one of the easiest to prepare, since it has base ingredients that are very easy to find and that, in general, all diners like: potatoes and carrots. It should be noted that the carrot adds a certain sweet touch, so if we like this flavor, we can add more.

Loin casserole with potatoes and carrots

Ingredients needed for 4 people

• 2 bay leaves and ½ kg of potatoes.
• 1 onion and half a kg of loin meat.
• 1 ripe tomato and extra virgin olive oil.
• 1 cup of white wine, 250 ml.
• 14 medium carrots.
• 1 teaspoon paprika de la Vera, five grams.
• Seasonings; salt, saffron threads

And additionally, if you prefer , three whole peppers.

Dish preparation

First, we clean and chop the meat into small cubes, of an intermediate thickness. After that, we preheat the oven to 200 ºC.

You have to chop the onion into small pieces. Next, we cut the tomato and the carrots into julienne strips and the potatoes into cubes (without peeling).

In a pan, previously greased with olive oil, we sauté the vegetables until the onion is lightly browned. It is important not to overdo this so that our loin in the casserole is perfect. Next, we proceed to lightly sauté the meat in the pan. It should be noted that it should not be cooked. Once ready, we salt and pepper.

Then, we pour olive oil into the casserole until the bottom is completely covered. We put it in the oven for 5 minutes to heat it up and, once this time has passed, we place the potatoes and the chopped meat on top, together with the wine and the bay leaf. The idea is that all the ingredients are completely covered in liquid.

Finally, we cover the casserole and let everything bake for 20 minutes. Once this time has elapsed, we check that the potatoes are well done and add the vegetables. If necessary, we add water to cover the ingredients completely. We cover the casserole again and let everything cook for 5 more minutes.

Another version of the loin in the casserole

Ingredients

• Olive oil, 1 head of fresh garlic.
• 3 medium onions, 4 medium carrots.
• 2 cups of white wine and 2 large red apples.
• 1 cup dried apricot dried apricots.
• 1 cup pitted prunes.
• Seasonings; salt, ground black pepper, fresh rosemary.

Preparation

To begin with, we must marinate the tenderloin the day before, with plenty of wine, fresh rosemary, salt and pepper. It is necessary to let it rest for at least 10 or 12 hours. The next day, we preheat the oven to 200 ºC. Meanwhile, we cover the bottom of the casserole with plenty of olive oil.

After that, we cut the apples into julienne strips, without removing the skin. Apart, we chop the onion and garlic into small pieces. In a skillet lightly greased with olive oil, sauté the onion and garlic over medium heat. Once ready, we reserve.

We take the casserole to the oven to heat it up and, once ready, we add the tenderloin and the potatoes. Add the sofrito on top. And as in the previous recipe, we must ensure that all the ingredients are covered with liquid.  

After the first 15 minutes of cooking, we check if the loin has already browned on the top and, if so, we turn it so that it browns on the other side. If necessary, add a glass of water and another of wine and let it cook. Before serving, add the apples and that’s it!

These recipes repeatedly tell us that we must keep the meat well hydrated so that it is juicy and soft. In this way, when served, it can be cut more easily.

Also, the marinade is one of the most important steps. This will determine the seasoning of the dish, regardless of the contour that is added later.