Spanish Marinated Pork Loin (Lomo Adobado)
Traditional Spanish marinated pork loin made with paprika, garlic, olive oil, vinegar, and oregano. The pork marinates for 24–48 hours to develop its characteristic deep red color and bold flavor, then is sliced thin and quickly cooked in a pan or on the grill.
Servings: 4 servings
Calories: 342kcal
Ingredients
- 1 to 1¼ pounds pork loin whole piece
- 3 tablespoons sweet paprika you may substitute 1 tablespoon with hot/smoked paprika if desired
- 4 cloves garlic minced
- 4 tablespoons olive oil extra virgin
- ⅔ cup red wine vinegar or Sherry vinegar(Vinagre de Jerez)
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons fine sea salt
Instructions
- Prepare the Marinade: In a medium bowl, combine the paprika, minced garlic, olive oil, vinegar, oregano, black pepper, and salt. Mix until a thick, evenly blended paste forms.
- Marinate the Pork: Place the whole pork loin in a glass container. Rub the marinade thoroughly over the entire surface of the meat, making sure it is evenly coated on all sides.
- Cover and refrigerate for 24 to 48 hours.
- Slice the Pork: Remove the pork from the marinade. Gently wipe off excess spices. Cut the pork in thin slices.
- Cook the Lomo Adobado: Heat a skillet over medium heat with a small drizzle of olive oil. Cook the slices for 1–2 minutes per side, until fully cooked and lightly browned. Alternatively, grill the slices over medium heat until cooked through.
Notes
Storage and Freezing: The marinated pork can be sliced and frozen raw in portions.Cook directly from frozen as needed.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 5g | Protein: 33g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 89mg | Sodium: 950mg | Potassium: 700mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2610IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg
