+
0 (0)

Category: Main courses

Herb-Roasted Marinated Pork Loin (Lomo en Adobo, Asado con Hierbas)

An adobo marinade traditionally was used for preserving uncooked meat or fish. Pimenton is an excellent preservative. This recipe is an adaptation-the marinade is more of a rub for the meat, with only enough vinegar to give flavor, not preserve ... Read more

Total time: 1 hour 15 minutes plus 24 hours marinating | Serves 8 to 10
  • 4 cloves garlic
  • 1 tablespoon pimenton (if possible, use part sweet, part bittersweet)
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon freshly ground pepper
  • Dried thyme, crumbled
  • Dried rosemary, crumbled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup Sherry vinegar or other wine vinegar
  • 3 pounds boned pork loin

Step 1Puree the garlic, pimenton, oregano, pepper, a dash of thyme and rosemary, salt, oil and vinegar in a blender container until it is smooth. Place the pork in a non-aluminum bowl and rub the marinade into it. Cover it and refrigerate 24 to 48 hours, turning the meat several times.

Step 2Heat oven to 350 degrees. Drain the meat and place it in a roasting pan. Roast uncovered to an internal temperature of 165 degrees, about 1 hour, depending on the thickness of the meat. If you don't have a thermometer, test the meat after 1 hour by cutting into the center. The meat should be juicy and only slightly pink in the center. If it is still red, roast it another 15 to 20 minutes. Remove the meat from the oven and cover it loosely with foil for 10 minutes before slicing.

Each of 10 servings:
576 calories; 330 mg sodium; 147 mg cholesterol; 48 grams fat; 2 grams carbohydrates; 33 grams protein; 0.27 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Grilled lamb meatballs in fig leaves
Celery root and parsnip gratin
Slow-scrambled eggs with prosciutto
Warm lentil salad with seared scallops