Lomo de Cerdo

RECIPE

serves 6
Ingredients

For the Pork Loin

· 3 lb boneless pork loin

· 2 Tbsp olive oil

· ½ onion, chopped

· 1 celery stalk, chopped

· 1 carrot, chopped

· 2 garlic cloves, minced

· ⅓ cup honey

· 2 Tbsp apple cider vinegar

For the Brine (optional, but adds flavor & tenderness)

· 12 cups water

· ¾ cup salt

· ½ cup sugar

· 1 Tbsp black peppercorns

· 1 bay leaf

· 6 garlic cloves, smashed

· 1 serrano chili, halved

· 1 onion, sliced

· 2 celery stalks, sliced

· ½ cup fresh oregano + marjoram (or just oregano if easier)

· 3 cups ice

· ½ cup mezcal (or tequila, optional)

For the Sweet Potato Purée

· 2 ½ lbs sweet potatoes, peeled & chopped

· 2 cups orange juice

· 1 ½ cups water

· Peel of 1 orange

· Salt, to taste

For the Chipotle Sauce

· 3 Tbsp olive oil

· 2 onions, chopped

· 6 garlic cloves, chopped

· 1 can (7–8 oz) chipotles in adobo

· 2 ½ lbs fresh or canned tomatoes, chopped

· 1 dried chile morita (or extra chipotle if unavailable)

· 1 bay leaf

· 1 tsp dried oregano

· Salt, to taste

For the Asparagus

· 1 bunch asparagus, trimmed

· Salt

For Garnish (optional)

· Radish slices

· Fresh cilantro

· Toasted sesame seeds

Instructions

Step 1 – Brine the Pork (optional, 4–6 hrs ahead)

1. In a large pot, combine water, salt, sugar, peppercorns, and bay leaf. Bring to a boil until salt dissolves.

2. Pour over the ice in a large bowl. Add garlic, serrano chili, onion, celery, herbs, and mezcal.

3. Submerge the pork loin and refrigerate 4–6 hours. Drain and pat dry before roasting.

(If you skip this step, just season pork with salt and pepper before cooking.)

Step 2 – Roast the Pork

1. Preheat oven to 320°F (160°C).

2. Heat a large skillet with 2 Tbsp olive oil. Sear pork on all sides until golden, then set aside.

3. On a baking sheet or roasting pan, spread onion, celery, carrot, and garlic. Place pork on top, cover with foil, and roast for 2 hours.

4. Remove foil, brush pork with honey, drizzle with apple cider vinegar, and return to oven uncovered for another 20–30 minutes, until internal temp reaches 145°F (63°C).

5. Rest 10 minutes before slicing.

Step 3 – Sweet Potato Purée

1. In a large pot, combine sweet potatoes, orange juice, water, and orange peel. Bring to a boil, then simmer until potatoes are tender.

2. Discard orange peel. Blend until smooth, adding a splash of water if needed. Season with salt.

Step 4 – Chipotle Sauce

1. Heat olive oil in a pot. Add onion and garlic, cook until soft.

2. Add chipotles, tomatoes, dried chile, bay leaf, oregano, and salt. Simmer gently for 30–40 minutes, stirring occasionally, until thickened.

3. Blend until smooth. Taste and adjust seasoning.

Step 5 – Asparagus

1. Bring a pot of salted water to a boil.

2. Add asparagus, cook 2 minutes, then immediately transfer to ice water to keep them bright green.

To Serve

1. Spoon sweet potato purée onto each plate.

2. Top with slices of roasted pork.

3. Add asparagus alongside.

4. Drizzle or serve chipotle sauce on the side.

5. Garnish with radish slices, cilantro, and sesame seeds if desired.