Best 3 Lomo De Cerdo Puerco Cítrico Recipes

Pork loin is a versatile cut of meat that can be cooked in a variety of ways. It is a lean and flavorful cut that is perfect for roasting, grilling, or braising. This article provides three delicious recipes for pork loin that are sure to please everyone at your table. The first recipe is for a classic roasted pork loin with garlic and herbs. This simple recipe allows the natural flavors of the pork to shine through. The second recipe is for a tangy citrus-marinated pork loin that is perfect for a summer cookout. The third recipe is for a slow-cooker pork loin with apples and cinnamon that is perfect for a cold winter night. All three of these recipes are easy to follow and produce delicious results.

These delectable recipes aim to tantalize your taste buds and cater to diverse preferences. Whether you're craving a traditional roasted pork loin, a refreshing citrus-infused dish, or a comforting slow-cooked meal, this article has something for every palate. Get ready to embark on a culinary journey that will leave you satisfied and wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

LOMO DE CERDO (PUERCO) CíTRICO

Lomo de cerdo (puerco) cítrico image

Provided by My Food and Family

Categories Casa

Time 2h15m

Yield 12 porciones

Number Of Ingredients 6

Ingredients

1 lomo de cerdo (3 lb)
3 dientes de ajo, cortados en palitos
1/2 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
1/4 taza de jugo de limón verde (lime) fresco
1/4 cucharadita de comino en polvo
1/2 taza de jugo de naranja

Steps:

Perfora toda la superficie de la carne con la punta de un cuchillo afilado. Inserta los palitos de ajo en los cortes. Coloca en una fuente llana. Mezcla el aderezo, el jugo de limón y el comino en polvo y vierte sobre la carne. Voltea la carne para cubrirla bien con la mezcla de aderezo. Refrigérala durante 2 horas para marinar.
Calienta el horno a 400°F. Coloca la carne en un molde forrado con papel de aluminio. Desecha la marinada.
Hornea durante 30 min., dando la vuelta a la carne con frecuencia para dorarla por todos lados. Reduce la temperatura del horno a 325°F. Salsea la carne con el jugo de naranja. Hornea durante 1 a 1-1/4 hora y media más o hasta que la carne esté cocida (145°F). Sácala del horno; cúbrela. Deja reposar 10 min. antes de cortar en rebanadas para servir.

Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LOMO DE CERDO RELLENO

Lomo de Cerdo Relleno image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground
1/4 pound cooked ham, finely chopped
1/4 pound white mushrooms, chopped
2 hardboiled eggs, chopped
2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
1 large egg
3 tablespoons olive oil
3 1/2 pound boned loin of pork (see cook's note)
1/2 cup full-bodied Spanish brandy
2 cups rich veal or beef stock
Juice of 1 lemon
3 tablespoons cold unsalted butter, cut into 6 pieces

Steps:

In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.

LOMO DE CERDO

Lomo de Cerdo image

In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:

Provided by Evans

Categories Lunch/Snacks

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
3 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

Steps:

Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
Lift out and thinly slice the pork.
Place in a dish with the vegetables and sauce to cover.

Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7

Tips:

To ensure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
If you don't have a meat thermometer, you can also check the doneness of the pork tenderloin by cutting into the center. The meat should be slightly pink in the center for medium-rare or completely white for medium.
Let the pork tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
Serve the pork tenderloin with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.
For a more flavorful dish, you can marinate the pork tenderloin in a mixture of olive oil, garlic, herbs, and spices before cooking.
If you're short on time, you can also cook the pork tenderloin in a slow cooker. Just place the pork tenderloin in the slow cooker with a little bit of water or broth and cook on low for 6-8 hours or high for 3-4 hours.

Conclusion:

Pork tenderloin is a versatile and delicious cut of meat that can be cooked in a variety of ways. Whether you're roasting, grilling, or slow-cooking it, there are endless possibilities for creating a flavorful and satisfying meal. With its lean profile and mild flavor, pork tenderloin is a great choice for both everyday meals and special occasions. So next time you're looking for a quick and easy weeknight dinner or a special dish to impress your guests, give pork tenderloin a try.