Lomo A La Plancha Recipe

Prepare marinade and pork

In a bowl combine 3 tbs olive oil, lime juice, soy sauce, minced garlic, ground cumin, dried oregano, smoked paprika, 1.5 tsp salt and 1 tsp black pepper. Whisk until emulsified. Trim excess fat from the pork loin and, if thick, butterfly or pound lightly to an even thickness about 1 to 1.25 inches. Place pork in a shallow dish or zip-top bag and pour marinade over, coating thoroughly. Refrigerate and marinate for at least 1 hour, preferably 2–4 hours (up to overnight).

Bring to room temperature

About 30 minutes before cooking, remove the pork from the refrigerator and let sit covered at room temperature to take the chill off. Reserve the marinade.

Preheat plancha or grill pan

Heat a heavy cast-iron skillet, plancha, or grill pan over medium-high heat until very hot (about 5–7 minutes). Brush the cooking surface lightly with oil to prevent sticking.

Sear and cook the pork

Remove excess marinade from the pork (shake off but do not wipe completely). Place the loin on the hot plancha. Sear without moving for 4–5 minutes until a deep brown crust forms. Flip and sear the other side for 4–5 minutes. For a 1.2 kg loin, reduce heat to medium and continue cooking, flipping every 3–4 minutes, until internal temperature reaches 145°F (63°C) for slightly pink center (about 12–18 additional minutes depending on thickness). Use an instant-read thermometer inserted into the thickest part to check doneness.

Rest and slice

Transfer the pork to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices. Slice the loin into 1/2-inch thick medallions right before plating. Squeeze a little lime over slices if desired.

Prepare aromatics

In a medium saucepan or deep skillet heat 2 tbs olive oil over medium heat. Add the chopped onion and green pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Bloom tomato paste and spices

Stir in the tomato paste, ground cumin and dried oregano and cook 1–2 minutes, stirring constantly so the paste darkens slightly and flavors develop.

Add rice and liquid

Add the rinsed rice and stir to coat grains with the aromatic mixture for 1 minute. Add the black beans, water or broth, bay leaf, 1.25 tsp salt and 0.5 tsp pepper. Bring to a gentle boil over medium-high heat.

Simmer rice

Once boiling, reduce heat to low, cover tightly and simmer for 18–20 minutes without lifting the lid. After 18 minutes check; if liquid is absorbed and rice is tender, remove from heat. If still firm, continue 2–4 more minutes.

Finish

Remove from heat, discard the bay leaf, stir in 1 tbs butter if using and 1 tbs chopped cilantro to fluff and add shine. Cover and let stand 5 minutes before serving.

Assemble salad

In a large bowl combine the mixed salad greens, tomato wedges, sliced cucumber and thinly sliced red onion.

Dress salad

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 0.25 tsp salt and 0.25 tsp black pepper. Toss the dressing with the salad just before plating to prevent wilting.

Spoon a generous portion of Arroz Moro onto each plate. Arrange 3–4 slices of lomo a la plancha alongside the rice. Add a portion of the house salad. Sprinkle chopped cilantro over the rice and pork, and place a lime wedge on the plate. Serve immediately while pork is warm and rice is fluffy.