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Roasted Iberian Pork Loin (Lomo) with Thyme Served on Warm Red Pepper SaladTheWorldWideGourmet.com

Flavors of Extremadura

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 80 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:78 kcal

Proteins:10.9 g

Fats:1.9 g

Carbohydrate:3.9 g

Fibers:1 g

Sugar:1.9 g

Cholesterol:32 mg

Sodium:28.5 mg

Calcium:14.3 mg

Energy:317 kcal

Proteins:44.1 g

Fats:7.7 g

Carbohydrate:15.8 g

Fibers:4 g

Sugar:7.8 g

Cholesterol:130 mg

Sodium:115.6 mg

Calcium:58 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

iberian lomo (pork loin)

1

sprig of dried thyme, salt and pepper

*For the zorongollo (red pepper salad)

600

g

red sweet pepper or bell peppers

1

tomato

1

head of garlic

4

small fresh green onions

extra virgin olive oil

sherry vinegar

salt

METHOD

Preparing the pork loin

  1. 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 (350° F).
  2. Let rest for 30 minutes at 70° C (160° F).

Making the zorongollo (red pepper salad)

  1. Place the peppers, tomato, small fresh green onions and head of garlic on a baking sheet.
  2. Drizzle with extra virgin olive oil and roast in the oven.
  3. Once the vegetables are roasted, cover with aluminum foil and let them "sweat" for 30 minutes.
  4. Peel and clean the peppers and slice into strips. Chop the tomato, onions and garlic.
  5. Combine everything and dress with oil, vinegar and salt.

Presentation

  1. Place the red pepper salad in the center of the plate.
  2. Place some of the sliced pork loin on top.
  3. Spoon on the pan juices from the roast.

SOMMELIER

Contino Reserva 2001 (Companfa Vinicola del Norte de Espana - CVNE). This complex and elegant wine is impressive for its structure and vivacity.

CHEF'S NOTES

Pieza de lomo ibérico asada con tomillo sobre zorongollo tibio

Lomo or loin
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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