Lomo Adobado (Marinated Pork Loin Roast)
Why this recipe works
- Deep seasoning: The paprika, garlic, oregano, vinegar and olive oil form a bold adobo that seasons the pork during a long chill.
- Balanced richness: Sherry vinegar cuts through the olive oil and lean pork, giving the roast a bright, savoury finish.
- Built for advance prep: Marinating the pork ahead improves flavour and keeps the roasting stage straightforward.
Get the most out of this recipe
Timing notes
- Marinate for depth: A few hours will season the surface, but an overnight rest gives the pork a fuller smoky-garlic flavour.
- Take off the chill: Let the pork stand briefly before roasting so it cooks more evenly from edge to centre.
- Rest before slicing: Resting allows the juices to settle, making the pork easier to carve and less likely to dry out.
Texture tips
- Keep the pork juicy: Use a thermometer and avoid cooking pork loin far beyond 63°C (145°F), as the lean cut can dry quickly.
- Slice after resting: Cutting too soon releases more juices onto the board rather than keeping them in the meat.
Ingredient notes
- Paprika matters: Smoked paprika gives the roast its recognisable savoury depth; sweet paprika makes a gentler, less smoky version.
- Vinegar choice: Sherry vinegar brings a rounded Spanish-style acidity, while red wine vinegar gives a slightly fruitier edge.
Make-ahead tips
- Prepare the day before: Rub the pork with the adobo, cover and chill overnight, then roast the next day.
- Reheat gently: Warm sliced pork with a little of the pan juices to help prevent it drying out.
- Freeze with the juices: Freeze cooked slices together with the pan sauce so the meat stays moist when defrosted and reheated.
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Ingredients
Instructions
- Crush the garlic to a paste with the smoked paprika, dried oregano, fine sea salt and black pepper. Stir in the sherry vinegar and extra virgin olive oil to make a loose marinade.
- Rub the marinade all over the pork loin, working it into any seams. Cover and chill for at least 3 hours, or up to overnight for deeper flavour.
- Take the pork out of the fridge 30 minutes before cooking so it loses its chill. Heat the oven to 190°C (375°F).
- Set the pork in a roasting pan and roast for 55 to 70 minutes, until the thickest part reaches 63°C (145°F) on a thermometer. If the surface is browning too quickly, turn the heat down slightly and continue roasting until done.
- Transfer the pork to a board and rest for 15 minutes before slicing. Pour the roasting juices into a small saucepan and simmer for 2 to 4 minutes until lightly reduced and glossy.
- Slice the pork and spoon over the warm pan sauce. Serve straight away.
Recipe notes
Tips
- For the best flavour, marinate the pork overnight and roast it the next day.
- Use a thermometer for accuracy; pork loin dries out if cooked much beyond 63°C (145°F), but it will rise a little as it rests.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the pork to 70°C (160°F) and rest well before slicing.
Substitutions
- Replace Sherry vinegar with Red wine vinegar for a slightly fruitier acidity.
- Replace Smoked paprika with Sweet paprika for a milder, less smoky roast.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat slices in a 180°C (355°F) oven with a spoonful of the pan juices until piping hot, or serve cold in thin slices. Freeze sliced pork with the juices for best moisture, then defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 45min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
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