Loading Video...

Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado)

Recipe courtesy of Daisy Martinez

Watch how to make this recipe.

Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado)

Name: Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado)
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M1DT2H0M0.000S
Yield: 8 servings
Ingredients: 1 (4-pound) boneless center-cut pork loin roast; 1 tablespoon Dry Adobo Rub, recipe follows; 1 teaspoon liquid smoke; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 1 large Spanish onion; 2 cups homemade or store-bought reduced sodium beef broth; 2 tablespoons grapeseed oil; 1 1/2 tablespoons all-purpose flour; Salt and freshly ground black pepper; Freshly chopped cilantro leaves; 6 tablespoons salt; 3 tablespoons onion powder; 3 tablespoons garlic powder; 3 tablespoons ground black pepper; 1 1/2 teaspoons ground oregano

Getting reviews...

Level: Intermediate
Total: 1 day 2 hr

Prep: 30 min
Inactive: 1 day
Cook: 1 hr 30 min

Yield: 8 servings

Level: Intermediate
Total: 1 day 2 hr

Prep: 30 min
Inactive: 1 day
Cook: 1 hr 30 min

Yield: 8 servings

Ingredients

1 (4-pound) boneless center-cut pork loin roast

1 tablespoon Dry Adobo Rub, recipe follows

1 teaspoon liquid smoke

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 large Spanish onion

2 cups homemade or store-bought reduced sodium beef broth

2 tablespoons grapeseed oil

1 1/2 tablespoons all-purpose flour

Salt and freshly ground black pepper

Freshly chopped cilantro leaves

Dry Adobo Rub:

6 tablespoons salt

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons ground black pepper

1 1/2 teaspoons ground oregano

Directions

Watch how to make this recipe.

Rub the loin with the Dry Adobo Rub and liquid smoke. Tie off with kitchen twine in 2-inch intervals. Place fat side down on a rack in a roasting pan and refrigerate at least 2 hours or up to 1 day. Bring to room temperature before continuing. Preheat oven to 400 degrees F. Core and seed the 3 bell peppers. Cut them into 1/4-inch strips. Cut the onion into 1/4-inch strips. Set aside. Roast the pork, fat side down, for about 30 minutes. Turn over and cook until an instant- read thermometer registers 150 degrees F when inserted into the thickest part of the roast, about 30 minutes longer. Transfer the roast to a carving board, tent with aluminum foil and set aside to rest. Pour the beef broth into the roasting pan and, with a wooden spoon, scrape up the brown bits that are stuck to the bottom of the pan. If the brown bits are stubborn, set the roasting pan over low heat and continue stirring. Strain the pan juices and set aside. Heat the oil in a large skillet until smoky and add the vegetables. Cook, stirring, until tender-crisp. Sprinkle with flour and stir a few minutes to remove any raw taste from the flour. Stir in the strained pan juices, adjust the heat so the liquid is simmering, and season, to taste, with salt and pepper. Cut the roast into 1/2-inch slices. Spoon some of the onion-pepper sauce over each slice and sprinkle a little of the chopped cilantro over each. ;

Dry Adobo Rub:

Yield: about 1 cup ;

Stir all ingredients together in a small bowl until well blended. Store at room temperature in a tightly sealed jar.

My Private Notes

Watch how to make this recipe.

Looking for Something Else?

Quick & Easy More Vegetables Recipes 5 Ingredients or Less Highly Rated

Roast Pork Loin

Roast Pork Loin with Braised Red Cabbage

Roast Pork Loin with Sour Citrus Sauce

Exotic Pork Loin

Roasted Pork Loin

Glazed Pork Loin Chop

Sweet Tea Pork Loin

Pancetta-Wrapped Pork Loin

Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado)

Dry Adobo Rub:

Dry Adobo Rub:

Categories: