Recipe: Spanish Pork Loin Roast Adobado

Here’s a FODMAP-free recipe inspired by Spanish Lomo de Cerdo Adobado. For those who tolerate FODMAPs, add 6 cloves of garlic to the marinade for a more traditional approach.

Type of dish: FODMAP-free
Equipment: Roasting pan with optional rack
Servings: Makes 4 servings.

Ingredients:

• one 2-3 pound boneless pork loin roast
• 1 TB paprika
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp dried thyme or 2 tsp chopped fresh thyme
• 1 TB chopped fresh parsley
• 1/2 tsp salt
• 1/2 cup red wine vinegar, sherry vinegar, or apple cider vinegar
• **Optional: 6 cloves garlic (do not include for FODMAP-free)

Directions:

• Combine the marinade ingredients (paprika, cumin, thyme, salt, and vinegar, **optional garlic) in a bowl and whisk together. Sprinkle in a few grinds of black pepper if desired.
• In a nonreactive dish/bowl just large enough to fit the pork, place the meat and cover thoroughly with the marinade on all sides. Cover the bowl and refrigerate for 8 to 24 hours.
• Bring the pork to room temperature for about 20 minutes before cooking and preheat the oven to 350F.
• Place the pork fat side up in a pan with rack (if you don’t have a rack, it’s also fine to put it directly on the pan). If your roast does not have any fat on it, place 3 TB of lard or other fat on top of the roast.
• Cook until the internal temperature reaches 140F. Because pork loin roasts can be small or large, the time may vary. For a smaller (1 1/2 to 2 lb) roast, check after 45 minutes, and check a larger (2 1/2 to 3 lb) roast after 60 minutes.
• Before removing from the oven, if the top isn’t browned, turn on the broiler for a minute or two, and then remove from the oven.
• Allow to rest on the rack in the pan for 10 minutes at room temperature. Then transfer to a cutting board and slice into quarter-inch, half-inch, or one-inch thick slices, or whatever size slice you prefer.

Enjoy!