A Taste of the Old World: Mexico's Fragrant Maguey-Wrapped Pork Loin (Lomo de Cerdo en Penca de Maguey)
Details
Tender pork loin, bathed in a smoky chile marinade and slow-roasted in maguey leaves for an earthy, unforgettable flavor.
Ingredients
Instructions
Prepare the Marinade
Place the dried chiles in a pot with enough water to cover and bring to a boil for two minutes. Transfer the softened chiles to a blender along with the garlic, vinegar, marjoram, bay leaf, black pepper, and chicken bouillon powder. Blend until smooth, then strain the sauce to remove any solids.
Marinate the Pork
Using a fork, pierce the pork loin lightly all over. Pour the chile marinade over the pork, ensuring it's fully coated. Allow it to marinate in the refrigerator, ideally overnight, to absorb all the flavors.
Wrap and Bake
Preheat your oven to 390°F (200°C). In a casserole dish or baking pan, lay down one or two of the maguey leaves to form a base. Place the marinated pork loin on top. Cover the pork completely with the remaining maguey leaves.
Cook
Bake for approximately one hour, or until the pork is tender and cooked through.
Serve
Present the cooked pork loin on a platter, resting on its maguey leaf bed. It pairs wonderfully with refried beans or potatoes sautéed with onion and tomato.
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