Lomo De Cerdo
Succulent, flavorful, and perfect for any occasion, Lomo de Cerdo is a classic roasted pork loin dish that combines tender, juicy meat with an aromatic blend of herbs and spices. This show-stopping recipe features a marinated pork loin seasoned with garlic, rosemary, thyme, paprika, and cumin, seared to golden perfection before being oven-roasted with a medley of vibrant vegetables. A splash of white wine enhances the dish with its elegant depth, while the roasted vegetables soak up the rich pan juices, making every bite irresistible. Whether you're hosting a dinner party or preparing a hearty family meal, this savory pork loin pairs beautifully with simple sides like crusty bread or a fresh salad. Ready in under an hour, Lomo de Cerdo is as easy to make as it is impressive to serve, making it an ideal centerpiece for your next gathering.
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Recipe Information
Ingredients
- 2 pounds pork loin (lomo de cerdo)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup white wine
- 2 cups vegetables (e.g., carrots, potatoes, onions), chopped
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat from the pork loin and pat it dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, paprika, cumin, salt, black pepper, and lemon juice to create a marinade.
Rub the marinade all over the pork loin, ensuring it is evenly coated. Let it marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
In a large oven-safe skillet or roasting pan, heat a drizzle of olive oil over medium heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the pork loin from the skillet and set it aside.
In the same skillet, add the chopped vegetables. Toss them in the pan juices and season lightly with salt and pepper.
Place the pork loin on top of the vegetables in the skillet or roasting pan.
Pour the white wine into the pan around the pork and vegetables.
Transfer the skillet or roasting pan to the preheated oven. Roast for 35-40 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Slice the pork loin into thick medallions and serve with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.6 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5225 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
