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Recipe : *** Roasted Iberian Pork Loin (Lomo) With Thyme Served On Warm Red Pepper Salad

Roasted Iberian Pork Loin (Lomo) With Thyme Served On Warm Red Pepper Salad
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    50 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 50
  • Price
    Friendly budget
  • Rate:
             
 
One of the most highly prized cuts of Iberian pork, appreciated for its juiciness, texture and flavor. The fat is harmoniously absorbed into the meat. In my opinion, one of the best ways to cook Iberian pork lomo is to roast it. Since it is a fairly lean dense cut, this technique allows you to control the exact degree of cooking for tender and juicy results. I like to pair roasts with "zorongollo," a red pepper salad typical of Estremadura, often served in the summer.
 

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Recipe's Ingredients

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  • a sprig of dried thyme
  • 1 tomato
  • 1 head of garlic
  • 4 small fresh green onions
  • extra virgin olive oil
  • sherry vinegar
  • salt and pepper
  • 800 g iberian lomo (pork loin)
  • 600 g red sweet pepper or bell peppers

  • Recipe preparation steps

  • 1
    Preparing the pork loin: Remove the excess fat from the meat; season lightly and roast in the oven with the thyme, salt and pepper for 20 minutes at 180°C. Let rest for 30 minutes at 70°C . Making the zorongollo (red pepper salad): Place the peppers, tomato, small fresh green onions and head of garlic on a baking sheet. Drizzle with extra virgin olive oil and roast in the oven. Once the vegetables are roasted, cover with aluminum foil and let them "sweat" for 30 minutes. Peel and clean the peppers and slice into strips. Chop the tomato, onions and garlic. Combine everything and dress with oil, vinegar and salt.
  • 2
    Presentation: Place the red pepper salad in the center of the plate. Place some of the sliced pork loin on top. Spoon on the pan juices from the roast.
  • Ready !