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.
- 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)
- 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.