Lomo Enchilado, or oven-baked enchilado pork loin, is a show-stopping dish that effortlessly blends the savory depth of slow-cooked pork with the vibrant zest of a traditional Mexican marinade. This recipe transforms a humble pork loin into a succulent centerpiece, perfect for a festive gathering or a comforting weeknight dinner. The rich, smoky flavors of the enchilada sauce permeate the tender pork, creating an unforgettable culinary experience. Forget dry, bland pork – this recipe guarantees a juicy, flavorful result that will leave your taste buds singing.
Imagine tender, perfectly cooked pork, bathed in a luscious, spicy enchilada sauce, ready to be devoured. This oven-baked Lomo Enchilado recipe is surprisingly simple to follow, yet delivers restaurant-quality results. To embark on this culinary adventure and learn how to create this impressive dish, let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Blender
- Strainer
- Baking pan
- Oven
Ingredients
- Pork loin: 1.3 kg
- Chilies (Morita): 1
- Chilies (Guajillo or California): 7
- Chilies (Ancho): 2
- Cinnamon stick
- Onion: 1/2
- Thyme: 1 teaspoon
- Garlic cloves: 4
- Cumin: 1/2 teaspoon
- Oregano: 1/4 teaspoon
- Pepper: 1/4 teaspoon
- Orange juice: 1/2 cup
- White vinegar: 2 tablespoons
- Chicken broth: 1 tablespoon
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Enchilada Sauce and Season the Pork
- Soften the chilies (Morita, Guajillo/California, Ancho) in boiling water.
- Simultaneously, simmer the onion in a separate pot.
- After 6 minutes, remove chilies and onion from heat; let cool.
- Lightly season the pork loin inside and out with salt and pepper. You can optionally stuff it with fillings like chopped fruit or dried fruit.
- In a blender, combine the softened chilies, onion, garlic, cumin, oregano, pepper, orange juice, white vinegar, chicken broth, cinnamon, salt, and some of the chili soaking water. Blend until smooth.
- Strain the sauce.
Step 2. Coat, Sear, and Prepare for Baking
- Coat the pork loin generously with the sauce.
- Roll up the pork loin and tie it with kitchen twine.
- Sear the pork loin in a pan with a little oil until it seals.
- Add some marinade to the pan.
Step 3. Bake the Pork Loin
- Transfer the pork loin to a preheated oven (340°F/170°C) and bake for approximately 40-45 minutes, basting occasionally with sauce to prevent drying.
- After 40-45 minutes, check the pork loin's doneness. If needed, add more sauce and continue baking until tender.
Step 4. Rest and Serve
- Remove from the oven, let cool, and then slice before serving, adding any remaining sauce.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Adjust the amount of chili to your preferred spice level.
- Stuffing the pork loin is optional, but adds extra flavor.
- Basting frequently with sauce during baking keeps the pork moist.
- Remove the kitchen twine before slicing.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
While a pork loin works best for its tenderness and even cooking, you can try a pork tenderloin. Just adjust the cooking time accordingly, as it will cook faster.
2. How can I make this dish spicier?
Add more chili powder to the enchilada sauce, or include a few finely chopped jalapeños or serrano peppers to the marinade for extra heat.
3. Can I make this ahead of time?
Yes! The pork loin can be marinated overnight for enhanced flavor. You can also assemble the dish ahead and bake it just before serving.
This Oven-Baked Enchilado Pork Loin recipe delivers a flavorful and impressive meal that's surprisingly easy to prepare. From the tender, succulent pork to the rich, spicy enchilada sauce, every bite is a celebration of taste. Enjoy this delicious dish with your family and friends – they'll be asking for seconds!