Lomo de Cerdo Asado (Venezuelan Roasted Pork Loin)

🧂 Ingredients

• 1.5 kg Pork loin roast(Center-cut loin is preferred for even cooking.)
• 1 head Garlic(About 8-10 cloves, peeled.)
• 2 tbsp Ground cumin
• 1 tbsp Dried oregano(Mexican oregano is ideal if available.)
• 1.5 tsp Salt(Or to taste.)
• 1 tsp Black pepper(Freshly ground is best.)
• 2 tbsp Olive oil
• 500g Assorted root vegetables(Such as potatoes, carrots, sweet potatoes, or yuca, cut into 1-inch chunks.)
• 1 large Onion(Cut into wedges.)

👨‍🍳 Instructions

1. 1

   Prepare the spice rub: In a small bowl, combine the cumin, oregano, salt, and black pepper. Set aside.

   ⏱️ 5 minutes
2. 2

   Prepare the garlic paste: Mince the peeled garlic cloves very finely or mash them into a paste using a mortar and pestle. You can mix in 1 tablespoon of the olive oil to help form the paste.

   ⏱️ 10 minutes
3. 3

   Season the pork loin: Pat the pork loin dry with paper towels. Rub the garlic paste all over the surface of the pork. Then, generously rub the prepared spice mixture evenly over the entire roast, ensuring it's well coated.

   ⏱️ 5 minutes
4. 4

   Preheat the oven: Preheat your oven to 180°C (350°F).

5. 5

   Prepare the vegetables: In a large bowl, toss the chopped root vegetables and onion wedges with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Arrange the vegetables in a single layer in a roasting pan.

   ⏱️ 5 minutes
6. 6

   Roast the pork and vegetables: Place the seasoned pork loin on top of the vegetables in the roasting pan. Transfer the pan to the preheated oven. Roast for approximately 1 hour and 30 minutes, or until the internal temperature of the pork reaches 71°C (160°F) when measured with a meat thermometer inserted into the thickest part. The vegetables should be tender and slightly caramelized.

   ⏱️ 1 hour 30 minutes
7. 7

   Rest the pork: Once cooked, carefully remove the pork loin from the roasting pan and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and moist roast.

   ⏱️ 15-20 minutes
8. 8

   Serve: Slice the rested pork loin into thick medallions. Serve hot alongside the roasted vegetables. Spoon any pan juices over the pork and vegetables.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a more intense garlic flavor, roast the whole head of garlic in the oven alongside the pork until soft, then squeeze the roasted garlic cloves out and mash them into the paste.
• ✓Resting the meat is crucial for tenderness. Do not skip this step!
• ✓This dish pairs wonderfully with boiled or fried yuca (cassava), a traditional Venezuelan accompaniment.

🔄 Variations

• Add a splash of citrus juice (like lime or orange) to the spice rub for a brighter flavor profile.
• Incorporate other aromatics like bay leaves or sprigs of fresh rosemary into the roasting pan.

🥗 Nutrition

Per serving