Lomo Embuchado Recipe
Make Lomo Embuchado Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Lomo Embuchado
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
Prepare the Pork
Trim any excess fat from the pork tenderloin and pat it dry with paper towels.
Make the Marinade
In a bowl, combine sea salt, crushed black peppercorns, minced garlic cloves, paprika, cayenne pepper, olive oil, and red wine vinegar. Mix well to form a paste.
Marinate the Pork
Rub the marinade generously all over the pork tenderloin, ensuring it is well coated. If using, add bay leaves and thyme to the marinade.
Cover and Refrigerate
Wrap the marinated pork in plastic wrap or place it in an airtight container. Refrigerate for at least 24 hours, preferably 48 hours for deeper flavor.
Cooking
Remove from Fridge
Take the marinated pork out of the refrigerator and allow it to come to room temperature for about 30 minutes.
Preheat Oven
Preheat your oven to 180°C (350°F).
Sear the Pork
In a large skillet over medium-high heat, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Roast the Pork
Transfer the seared pork to a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 70°C (160°F).
Rest the Pork
Remove the pork from the oven and let it rest under aluminum foil for 10-15 minutes before slicing.
Serving
Slice and Serve
Slice the rested pork tenderloin into thin slices and serve it as a tapa or with your preferred side dishes.