Lomo de Cerdo al Horno (Roasted Pork Loin)

Cuisine: Latin
Servings: 4-6 servings
Ground cinnamon and pork may not sound like a match made in heaven, but it's the key ingredient in this pork loin recipe. Trust me, it transforms the dish!

I found this pork loin recipe online a few years ago, and the first time I tried it I was a bit apprehensive about using ground cinnamon in the marinade. It just sounded weird and very unappetizing, but I still used it to see what it would taste like. I’m glad I did, because it’s the key ingredient that makes you love this recipe even more!

You can serve this pork tenderloin with any of the side dishes I have on the blog like glazed carrots, potato salad, or roasted Brussels sprouts, which I’m sure everyone will love.

¡Buen Provecho!

Ingredients

  • 2 3/4 pound pork tenderloin (1-1/2 pounds total weight)
  • For the Marinade
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/2 cup brown sugar firmly packed
  • 3 garlic cloves finely chopped
  • teaspoons dried onion minced, or ½ teaspoon white fresh onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons water

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Directions

  1. Trim all the fat from the pork tenderloins and set aside.
  2. Place the soy sauce, sherry, olive oil, brown sugar, garlic, onion and cinnamon in a large resealable bag and mix well. Add the pork tenderloins, seal, massage really well, and store in the refrigerator for at least 4 hours, preferably overnight.
  3. Preheat oven at 375ºF.
  4. Take out the pork tenderloins from the bag and reserve the marinade. Sear them on both sides in a large pan over medium-high heat, for about 4 minutes per side. Then, place them in a roasting pan covered with aluminum foil and roast them in the oven for about 25-30 minutes, or until a thermometer inserted in the thickest part of the meat reaches 150 ºF -155 ºF. Let the pork rest for about 10 minutes before slicing.
  5. While the pork is roasting, bring the reserved marinade to a boil in a small sauce pan and simmer for about 5-10 minutes on low heat. During the last minute or so, dissolve the cornstarch in the 2 tablespoons of water and add it to the marinade. Stir until it thickens and serve along with the pork.

Chef Notes

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