Ingredients with Measurements:
- 2 lbs pork loin
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Ziplock bag
- Grill or oven
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, red wine vinegar, olive oil, minced garlic, cumin, paprika, salt, and pepper. Mix well.
2. Add the pork loin to the marinade and coat well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 375°F.
4. Remove the pork loin from the marinade and discard the excess marinade.
5. Grill or roast the pork loin for 25-30 minutes or until the internal temperature reaches 145°F.
6. Remove the pork loin from the grill or oven and let it rest for 5-10 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 25-30 minutes
Temperature:
Grill or oven: 375°F
Internal temperature of pork loin: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Protein: 40g
Carbohydrates: 2g
Sodium: 700mg
Substitutions for ingredients:
- Pork loin can be substituted with beef tenderloin or chicken breast.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced onions and bell peppers to the marinade for a fajita-style lomo.
- Use different spices such as oregano or chili powder for a different flavor profile.
- Serve with a side of chimichurri sauce for added flavor.
Tips and tricks:
- Make sure to let the pork loin rest before slicing to ensure the juices stay inside.
- Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
- If grilling, brush the grill grates with oil to prevent sticking.
Storage instructions:
Leftover lomo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the pork loin and heat in a skillet over medium heat until warmed through.
Presentation ideas:
Serve sliced lomo on a platter with a side of chimichurri sauce and garnish with fresh parsley.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a glass of red wine such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the pork loin is dry, it may have been overcooked. Make sure to check the internal temperature with a meat thermometer to ensure it is cooked to the correct temperature.
Food safety advice:
- Make sure to cook the pork loin to an internal temperature of 145°F to ensure it is safe to eat.
- Always marinate meat in the refrigerator to prevent bacteria growth.
Food history:
Lomo is a traditional Peruvian dish made with marinated pork loin and grilled or roasted to perfection.
Flavor profiles:
Lomo has a savory and slightly tangy flavor from the marinade and a juicy and tender texture from the pork loin.
Serving suggestions:
Serve sliced lomo on a platter with a side of chimichurri sauce and a glass of red wine for a delicious and satisfying meal.
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Region: Peruvian