Lombo De Recipe

Prepare marinade

In a bowl whisk together olive oil, soy sauce, white wine, minced garlic, chopped rosemary, thyme, smoked paprika, coarse salt, black pepper and lemon zest until combined.

Marinate pork

Place the pork loin in a shallow dish or resealable bag. Pour the marinade over the pork, massaging it so the meat is coated evenly. Refrigerate for at least 2 hours, preferably overnight for best flavor. If short on time, rest at room temperature for 30 minutes after removing from fridge before cooking.

Preheat oven and sear

Preheat oven to 200°C (400°F). Remove pork from marinade (reserve marinade). Pat the pork dry with paper towels to ensure a good sear. Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When shimmering, sear the pork loin on all sides until golden brown, about 2–3 minutes per side.

Roast

Transfer the skillet with the seared pork to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 63°C (145°F) for medium-rare to medium, about 20–30 minutes depending on thickness. For medium-well, roast to 68°C (155°F). Remove from oven and transfer pork to a cutting board; tent loosely with foil and rest 10–15 minutes (temperature will rise a few degrees).

Make sauce base

While the pork rests, place the same skillet over medium heat on the stovetop. If there is more than 1 tbs of fat, pour off all but about 1 tbs. Add the butter and allow to melt. Add the finely chopped shallot and sauté until softened and translucent, about 2–3 minutes.

Deglaze and reduce

Pour in the reserved marinade and/or white wine (if any left) and use a wooden spoon to scrape up browned bits from the bottom of the pan. Add the stock, Dijon mustard, honey and red wine vinegar. Bring to a gentle simmer and reduce until slightly thickened, about 5–7 minutes.

Finish sauce

Season the sauce with salt and pepper to taste. Remove from heat and whisk in the remaining 10–15 g butter (if using) to give the sauce a glossy finish. If you prefer a smoother sauce, strain through a fine-mesh sieve into a small saucepan and warm briefly before serving.

Slice the rested pork loin into 1 cm–1.5 cm thick slices. Arrange slices on a warm platter or individual plates. Spoon the pan sauce over the pork and garnish with chopped parsley. Serve immediately with roasted vegetables or mashed potatoes.