Iberico Pork Boneless Half Loin Lomo | ±1.3kg

1. Thaw the Loin

• Time: 12-24 hours
• Method: Transfer the frozen pork loin from the freezer to the fridge. Let it thaw slowly over 12-24 hours for even defrosting. Avoid thawing at room temperature as it may affect texture and safety.

2. Prepare the Meat

• Pat dry: Once thawed, remove the pork from its packaging and pat it dry with paper towels to remove excess moisture. This helps the seasoning stick better and promotes a nice crust when searing.
• Trim (optional): If you prefer, trim any excess fat, but remember, some fat adds great flavour when cooking.

3. Seasoning the Loin

• Rub the pork generously with salt, freshly cracked black pepper, and a bit of smoked paprika for a touch of heat and sweetness. You can also add minced garlic and a bit of fresh or dried thyme for an aromatic touch.

4. Preheat the Oven

• Set your oven to 180°C and let it preheat while you prepare the pork.

5. Searing the Pork (Optional but Recommended)

• Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
• Sear the pork loin on all sides (about 2-3 minutes per side) until it’s golden brown. This locks in moisture and builds a beautiful crust.

6. Roasting the Pork

• Transfer the seared loin to a roasting pan or an oven-safe skillet.
• Cook in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 62-65°C. Use our smart meat thermometer from MEATER to ensure it’s cooked to perfection.
• Remove from the oven and let it rest for 10 minutes, loosely covered with foil. This allows the juices to redistribute.

Simple Recipe to Enhance Your Iberico Loin: Garlic & Herb Crust

Ingredients:

• 3 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the minced garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper.
2. Rub this mixture all over the Iberico pork loin after it’s been seared (before placing it in the oven).
3. Roast the pork as described above. The garlic and herbs will form a fragrant, flavourful crust as the pork cooks.

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