Chilean lomo de cerdo al horno is a pork loin rubbed with oil, thyme, oregano, and paprika, marinated in white wine and stock, and roasted while basting with its juices until tender and glazed. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people.
It is a juicy, delicious, and lean main course, a healthy and affordable option for lunch or dinner or even for sandwiches.
How to Make Chilean Roast Pork Loin?
Pork loin is a lean meat that allows many preparations, but for a juicy roast choose a piece with two shades of color. The marinade flavors the meat and becomes the sauce, and basting during roasting keeps it moist.
Nutritional Information
Each serving of roast pork loin contains approximately 250 kcal, 0 g of carbohydrates, 10 g of total fat, 36 g of protein, 0 g of fiber, 0 g of sugars, 80 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Lomo de Cerdo al Horno Recipe
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lb) of pork loin
- 200 ml (7 fl oz) of white wine
- 200 ml (7 fl oz) of vegetable stock
- 1 tablespoon of thyme
- 1 tablespoon of oregano
- 1 tablespoon of paprika
- Olive oil
- Fine salt
- Black pepper
Instructions
- Preheat the oven to 180 C (356 F) for at least 10 minutes. Place the pork loin in a roasting pan, drizzle with oil, season with salt and pepper, sprinkle with the thyme, oregano, and paprika, pour in the white wine and the stock, and rub everything into the meat with your hands.
- Cover with plastic wrap and let it rest for about 30 minutes so the flavors come together. Strain the marinade and set it aside, then roast the meat for about 15 minutes. Add the marinade, keeping a little to baste a couple more times.
- Turn the loin each time you baste so it cooks evenly, for about 30 more minutes or until the sauce is slightly thickened. Take it out of the oven, slice, and serve right away, on its own or with mashed potatoes, roast potatoes, or salads.
Additional Tips
Keep it moist
For a soft, juicy loin, watch the cooking time and keep enough liquid in the pan so the meat never dries out.
Sear or cover
You can sear the loin in a frying pan before roasting, and cover the pan with foil for the first half of the cooking to keep it juicy.
Use a thermometer
Take the loin out when it reaches 63 C (145 F) inside; it will rise to about 65 C while resting.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White wine | Apple juice | 1:1 | Sweeter |
| Vegetable stock | Chicken stock | 1:1 | Richer |
| Dried thyme | Fresh rosemary | 1 tbsp : 2 sprigs | More aromatic |
| Paprika | Merken | 1:1 | Smoky and spicy |
Frequently Asked Questions (FAQs)
1. Which sauces go well with it?
Mustard and honey sauce, a red wine reduction, or a classic garlic mushroom sauce all balance the juicy pork with sweet, tangy, or umami notes.
2. How do I keep the pork loin from drying out?
Use a meat thermometer and take it out at 63 C (145 F) internal, basting every 10 minutes with its juices. Covering it with foil for the first 25 minutes also helps, uncovering it at the end to brown.
3. Which herbs work best in the marinade?
Fresh rosemary and sage complement pork very well. Chop them with crushed garlic, lemon zest, and oil, and insert them into small cuts in the meat before resting.
4. How long should the meat rest after roasting?
Rest it for 10 to 15 minutes under foil so the juices redistribute, the cooking finishes gently, and the loin slices cleanly.
5. How do I adapt it to an oven without a fan?
Set the oven to 190 C (374 F), rotate the pan 180 degrees every 20 minutes, place a dish of water on the oven floor for steam, and add about 15 to 20 minutes to the cooking time.
What Is Lomo de Cerdo?
Lomo de cerdo is pork loin, a long, lean cut from the back of the pig. In Chile it is roasted whole for family lunches and celebrations and sliced for sandwiches the next day.
Pork in Chilean Cooking
Pork is central to Chilean country cooking, from longanizas and arrollados to roasts like this one. Lean loin is the everyday choice for a quick oven roast.
Did You Know?
Pork is a good source of protein, iron, zinc, and vitamin B12, and lean cuts such as the loin are among the lowest in fat of all pork cuts.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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