Cooking time: 80 minutes
Pieza de lomo ibérico asada con tomillo sobre zorongollo tibio
Lomo or loin
One of the most highly prized cuts of Iberian pork, appreciated for its juiciness, texture and flavor. The fat is harmoniously absorbed into the meat.
In my opinion, one of the best ways to cook Iberian pork lomo is to roast it. Since it is a fairly lean dense cut, this technique allows you to control the exact degree of cooking for tender and juicy results. I like to pair roasts with "zorongollo," a red pepper salad typical of Estremadura, often served in the summer.
Preparing the pork loin
- Remove the excess fat from the meat; season lightly and roast in the oven with the thyme, salt and pepper for 20 minutes at 180° C (350° F).
- Let rest for 30 minutes at 70° C (160° F).
Making the zorongollo (red pepper salad)
- Place the peppers, tomato, small fresh green onions and head of garlic on a baking sheet.
- Drizzle with extra virgin olive oil and roast in the oven.
- Once the vegetables are roasted, cover with aluminum foil and let them "sweat" for 30 minutes.
- Peel and clean the peppers and slice into strips. Chop the tomato, onions and garlic.
- Combine everything and dress with oil, vinegar and salt.
- Place the red pepper salad in the center of the plate.
- Place some of the sliced pork loin on top.
- Spoon on the pan juices from the roast.
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