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!


More like this


  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

View Comments
Dinner Lunch

RecommendedView All