A Mexican Centerpiece: Garlic-Studded Roast Pork Loin (Lomo Mechado al Ajo)
Details
A showstopping roast, where garlic cloves are the hidden treasure.
Ingredients
Instructions
Prepare the Pork
Pat the pork loin dry with paper towels. Using a sharp paring knife, make deep incisions, about 1 to 1.5 inches deep, all over the surface of the pork loin. Insert a whole peeled garlic clove into each slit, pushing it deep inside the meat.
Make the Marinade
In a blender, combine the orange juice, lime juice, white wine, olive oil, oregano, cumin, thyme, ground cloves, salt, and pepper. Blend until you have a smooth marinade.
Marinate the Loin
Place the garlic-studded pork loin in a large, non-reactive dish or a zip-top bag. Pour the marinade over the pork, ensuring it's fully coated. Add the bay leaves. Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, turning the loin occasionally.
Roast the Loin
Preheat your oven to 350°F (175°C). Remove the pork from the marinade and place it in a roasting pan, fat-side up. Pour the remaining marinade over the top. Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 20-30 minutes.
Rest and Serve
Once cooked, remove the pork from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice the loin and serve, drizzling any remaining pan juices over the top.
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