This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.
- 2lb pork loin
- 4-5 lemons
- All you need is pork loin (about 2 pounds), the juice of 4 or 5 lemons, a bit of olive oil (better if extra virgin), salt and pepper. This dish is best made in a pressure cooker, but you might use a regular pot.
- First season your pork loin with salt and pepper, just rub a bit of salt and pepper on both sides of the loin, then put the loin in the pressure cooker or the pot, add the juice of the lemons and a spoon or so of oil. Put the lid on and turn on the stove. If you are using a pressure cooker you should cook it 30-40 minutes from the whistle, for the regular pot it probably needs a hour to a hour an a half. When it’s done cooking, let the steam out and let the meat rest in its juices until is lukewarm or even cold.
- Serve lukewarm or cold, slice as thin as you can (use a slicer if you have one) and put on a plate with the juice from cooking.
- If you think it might be too sour for you or some of your guest, place juice in a separate bowl. The meat itself is going to be only slightly lemony, the real punch is in the sauce.
- This dish keeps well for a day or two in the fridge, so can be prepared in advance and is perfect for potlucks, pic nicks and the like, or simply to make ahead for a busy day.