Lomo De Cerdo Adobado A La Malagueña Recipe
MARINATED LOIN OF PORK, SAUTÉED WITH ONIONS, GREEN PEPPERS, TOMATOES AND MUSHROOMS.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Sautéed Vegetables
Method
Marinating the Pork
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, paprika, cumin, olive oil, salt, black pepper, oregano, and white wine vinegar to create the marinade.
- 2
Marinate the Pork
Add the loin of pork to the marinade, ensuring it is well coated. Cover the bowl with plastic wrap.
- 3
Refrigerate
Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Cooking the Pork
- 4
Prep the Pork
Remove the pork from the marinade and let it come to room temperature for about 30 minutes before cooking.
- 5
Heat the Skillet
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
- 6
Sear the Pork
Sear the pork loin on all sides until browned, about 3-4 minutes per side.
- 7
Cook the Pork
Once seared, lower the heat to medium and cover the skillet. Cook the pork for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
- 8
Rest the Pork
Remove the pork from the skillet and let it rest for 10 minutes before slicing.
Cooking the Vegetables
- 9
- 10
Add Peppers and Mushrooms
Add the green bell pepper and mushrooms, cooking for an additional 5 minutes until softened.
- 11
Add Tomatoes
Finally, fold in the chopped tomatoes and cook for another 3-4 minutes until the tomatoes are softened.
- 12
Season Vegetables
Season the sautéed vegetables with salt and pepper to taste.
Serving
- 13
Serve the Dish
Slice the rested pork loin and serve it on a plate topped with the sautéed vegetables.
