📍 Where this dish comes from: Rio de Janeiro state · Historic Paraty
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Brazilian Lombo Assado, plated and ready to serve

Lombo assado is the juicy roast pork loin that graces Brazilian tables at Christmas and New Year's. It is marinated overnight in vinha d'alhos, a Portuguese blend of wine, garlic and herbs, then roasted until golden. Sliced and drizzled with its pan juices, it is elegant enough for a holiday and easy enough for Sunday dinner.

Per serving: 413 calories · 3.5 g net carbs · 49 g protein · 20 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Lombo Assado, Garlic and Wine Roast Pork Loin

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Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Course: Main Course

Cuisine: Brazilian

Servings: servings

Calories: 413kcal

Ingredients

3 pounds boneless pork loin roast with a thin layer of fat
8 cloves garlic finely grated
1/2 cup dry white wine
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons sweet paprika
2 bay leaves crumbled
2 teaspoons fine salt
1/2 teaspoon freshly ground black pepper
1 small onion sliced
2 tablespoons chopped parsley

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Instructions

Score the fat on the loin in a shallow crosshatch. Mix the garlic, wine, lime juice, 2 tablespoons of olive oil, paprika, bay leaves, salt and pepper.
Put the pork in a zip-top bag or snug dish, pour in the marinade and turn to coat. Refrigerate overnight, turning once or twice.
Heat the oven to 375°F (190°C). Scatter the onion in a roasting pan. Lift the pork out of the marinade, pat the surface dry and set it on the onions, fat side up. Pour the marinade around it.
Brush the pork with the remaining olive oil and roast for 60 to 75 minutes, basting every 20 minutes, until the center reaches 145°F (63°C). Add a splash of water if the pan gets dry.
Rest for 15 minutes, loosely covered. Slice thinly and spoon over the pan juices and onions. Sprinkle with parsley.

Notes

Pork loin is lean, so pull it from the oven as soon as it reaches 145°F; it will keep cooking as it rests. The overnight marinade is what makes it so flavorful, but even 4 hours helps. If the top is not golden enough at the end, run it under the broiler for 2 minutes.

Chef's Tip: Brine the pork in water with 3 tablespoons of salt for 4 hours before marinating for an extra-juicy roast, then skip the salt in the marinade.

Keto Swap: Lombo is often served with farofa, white rice or roasted potatoes, and some recipes glaze it with sugar or pineapple. Serve it with sautéed collard greens and roasted chayote or zucchini instead.

Success Tip: Leftover lombo makes wonderful sandwiches on keto bread with a smear of mustard and pickled onions.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 413kcal | Protein: 49g | Fat: 20g | Fiber: 0.8g

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Cooking Brazilian Lombo Assado in the kitchen — Making Brazilian Lombo Assado

About This Dish

Many Brazilians eat pork on New Year's Day for good luck. A popular belief says the pig roots forward with its snout, so pork brings progress, while chicken scratches backward and is best avoided at New Year's. The vinha d'alhos marinade came to Brazil from Portugal, where it means wine and garlic. In Goa, the former Portuguese colony in India, the dish carne de vinha d'alhos gave its name to the spicy curry known today as vindaloo. In Brazil, lombo is one of the classic centerpieces of the Christmas and New Year's table.

Pairs Well With

Brazilian Salada de Palmito, Hearts of Palm Salad with Tomato and Lime
Brazilian Salpicão de Frango, Holiday Chicken Salad

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 6: Pork (Historic Paraty). See all Brazilian recipes