Lomo de Cerdo is a very tasty Spanish recipe. Here is an authentic Spanish recipe for Lomo de Cerdo, which you can easily make at home.
When I was in Spain, I tried Lomo de Cerdo. At first, I was unsure whether I would like it or not, but the moment I tasted it: OMG! It was a hit. I was surprised by the taste and the juiciness of the meat. The flavors were perfect. And there was no chance that I could have said anything against it.
To cook Lomo de Cerdo, take a large resealable bag and add soy sauce, olive oil, sherry, brown sugar, garlic, onion, and cinnamon. Then add the tenderloins, seal and pork and refrigerate. Cover the meat with aluminum foil and roast it for 25-30 minutes. Lastly, marinate, add cornstarch, and cook for 5-10 minutes.
This is a bit complex recipe, so make sure you check the complete recipe below.
Expert Tips That I Recommend
- You need to remove the silver skin and extra fat from the pork tenderloin. But keep a little natural fat on, as it helps keep the meat moist.
- Make sure to refrigerate the pork for 4 hours after marinating to develop its full flavor.
- If possible, turn the tenderloin once or twice during marination to ensure the marinade coats the pieces well.
- Always remove the excess marinade before searing so that it forms a better crust.
- Allow the cooked tenderloins to rest before slicing so that flavors redistribute well.
Recipe Variation for Different Diets
- Keto Version: Replace sugar with monk fruit sweetener, soy sauce with coconut aminos. Add xanthan gum instead of cornstarch.
- Gluten-Free Version: Instead of soy sauce, use gluten-free tamari and add gluten-free cornstarch instead of regular cornstarch.
Nutritional Breakdown of Lomo de Cerdo Recipe
Now comes the nutritional breakdown of this recipe, which will help you to understand what essential nutrients your body will obtain after you eat this Lomo de Cerdo. Let’s take a look.
| Calories | 311 |
| Carbohydrates | 2 gm |
| Fat | 26.0gm |
| Protein | 16.20 gm |
| Cholesterol | 0 mg |
Storing And Reheating This Recipe
Storing
- Allow the pork tenderloin to cool down completely. Then add it to an airtight container along with sauce and keep it in the refrigerator. Make sure you keep it at 4 degrees C and use it within 3-4 days.
- You can freeze it in portions with some sauce in an airtight freezer-safe container. You can safely freeze it for 2-3 months.
Reheating
- Oven: First preheat the oven to 325 degrees F. Then add the pork to an oven-safe dish and cover it lightly with foil. Now heat it well for 15- 20 minutes.
- Stovetop: Take a skillet, add sauce and pork. Cover it with a lid and warm for 5-8 minutes. But you need to keep checking in between and turn the slices.
What To Serve With This Recipe
The Lomo De Cerdo can be served with juicy pineapple cucumber salad that cuts through the rich sauce flavors well. They can also be enjoyed.
With coconut jasmine rice, making an absolute meal. Creamy cauliflower mash can also be served along the pork tenderloin.
Printable Version
Lomo de Cerdo Recipe
Ingredients
Method
- Remove all the fat from the pork meat and keep it aside.
- Take a large resealable bag and add soy sauce, olive oil, sherry, brown sugar, garlic, onion and cinnamon in it and mix them well.
- Now add the tenderloins, seal and pork, mix it well and refrigerate it for 4 hours.
- Set your oven to 375F and preheat it.
- Now remove the pork tenderloins from the bag. And take a large pan and keep it on a high heat and place the meat and cook it from both sides for about 4 minutes.
- Cover the meat with aluminium foil and roast it 25-30 minutes after it let the pork rest 10 minutes before you slice it.
- After your pork is ready, take a saucepan and add the marinade in it and bring it to a boil and lower the heat after 5-10 minutes.
- After the sauce is ready, add some cornstarch into it and cook it on low heat for 5- 10 minutes. Stir this sauce and check the consistency. Serve along with the pork and enjoy.
Tried this recipe?
Let us know how it was!FAQs About the Lomo De Cerdo
Why should I sear pork instead of roasting?
I prefer searing as it creates a flavorful brown crust through caramelization. It also gives pork a much richer appearance.
Why does the pork turn dry?
The pork usually turns dry when it is prepared on high heat or cooked for a long duration. These simple ways can prevent your pork from turning dry.
Why is the sauce lumpy?
The reason for lumpy sauce is if you add the cornstarch directly to the sauce. In order to avoid a lump formation, always dissolve it in cold water and mix it properly.
What should I do if the pork browns easily?
In order to prevent it from excessive browning, reduce the heat and transfer it to the oven as directed. Also, if the surface is becoming too dark while roasting, you need to cover it with foil.
More Recipes That You Can Try
Jamie Oliver Pork Tenderloin Recipe
How To Make Porterhouse Pork Chops At Home
How to Make Lemon Pepper Pork Chops at Home
How To Make Gordon Ramsay’s Pork Tenderloin At Home
Conclusion
The Lomo De Cerdo is a classic recipe that is rich in flavors and has a slightly crispy exterior. The tender pieces of pork are dipped in enchanting flavors of soy sauce, brown sugar, aromatic garlic, and earthy notes of cinnamon and sherry. You can serve this dish as a perfect family dinner along with some crusty garlic bread.
