Servings: 6 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
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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