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Lomo de cerdo con salsa de ciruelas y almendras

Categoría
Carnes
Dificultad
Fácil
Porciones
4

Ingredientes

  • 4 Ruedas de lomo de cerdo
  • ¼ Taza de aceite de oliva
  • Sal y pimienta al gusto
  • ½ Taza de ciruelas
  • 1½ Tazas de vino tinto
  • 1 Cebolla
  • 1 Cucharadita de tomillo
  • 2 Cucharadas de agua
  • 1 Cucharada de fécula de maíz
  • 2 Cucharadas de almendras en lascas

Preparación

  1. Poner a macerar las ciruelas en el vino.
  2. Reservar.
  3. Salpimentar las ruedas de lomo y esparcir un poco de aceite de oliva.
  4. Calentar bien el aceite restante en una sartén y sellar la carne por ambos lados.
  5. Adicionar las cebollas picadas, mover y dejar sofreír.
  6. Luego, agregar a la sartén el tomillo, sofreír un poco, verter las ciruelas con el vino de la maceración, y rectificar sal y pimienta.
  7. Aparte, disolver en el agua la fécula de maíz, agregar a la sartén, mover para incorporar bien, y dejar cocer y espesar.
  8. Una vez espese, rectificar sabores y apagar.
  9. Colocar la carne en un platón, poner un poquito de tomillo y las lascas de almendras por encima.
  10. Otra opción es sacar la carne de la sartén cuando esté cocida, dejar refrescar la salsa y licuarla.
  11. Llevar la salsa licuada al fuego, rectificar sabores y espesar con la maicena disuelta en el agua templada.
  12. Cuando la salsa esté, colocar el lomo en un platón, verter la salsa sobre las ruedas de lomo, y colocar un poco de tomillo y las lascas de almendras por encima.