Spanish Tapas Lomo de Cerdo

Ingredients

1/2 pound/250 g pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

Instructions

(Loin of Pork). (Serves 6 as an appetizer). Remove the rind from the pork (if there is one). Brown the pork in the olive oil, then brown the carrot and onion. Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary. Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking. Lift out and thinly slice the pork. Place in a dish with the vegetables and sauce to cover.