Spanish Lomo: Cured Pork Tenderloin
Make your own Spanish Lomo at home with this recipe and curing tutorial.
Ingredients
- 1 pound pork tenderloin
- ¼ cup sugar
- ¼ cup Morton Coarse Kosher Salt
- 1 teaspoon garlic powder
- 5 cups distilled water
- 1 teaspoon Prague Powder #1
Method
- Prep. Put everything except the meat in a very clean nonreactive pot (stainless, enamel coated, glass). Dissolve the salts and sugar. The garlic will not dissolve thoroughly. Let it cool in the refrigerator. Scrub the exterior of the meat thoroughly (don't use soap).
- Cure. Put the pork in the pot and keep it in the fridge for the length of time in the calculations above (you can go about 20% longer if you have to). If necessary weigh it down with a dinner plate or something else.
- Cook. After the cure, it is time to smoke. Before smoking, rinse the surface really well because there will be a heavier concentration of salt on there. Smoke at 325°F (163°C) until it is 145°F (63°C) in the deepest part of the center. Depending on how thick your meat is, this will take about 1 hour. The reason we cook at 325°F (163°C) is to prevent the stall which will happen at lower temperatures and that can result in a much longer cook and drier meat. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.
- Serve. I like to shave it thin and use it on top of pizza or flatbread.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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