Lomo Pinchado Recipe - How to Cook Nicaraguan Pork Tenderloin

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken reduces fat content, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a different flavor profile, while paprika adds color and mild spice.

Start by making the marinade with 1 tablespoon of sugar, 1 tablespoon of annatto, about 1 teaspoon of oregano, black pepper, salt, 2 tablespoons of vegetable oil, 1.5 tablespoons of Worcestershire sauce, 2 tablespoons of red wine, and 1.5 tablespoons of spicy brown mustard.

Smash a few cloves of garlic and juice 2 oranges, then mix everything together with a fork.

Stab the pork loin with a knife to create openings for the marinade to penetrate deeper.

Marinate the pork loin overnight in the fridge.

Sear the marinated pork loin in a cast-iron pot with a knob of butter and some vegetable oil, rotating to brown all sides.

Add sliced onions and a whole red pepper to the pot, then pour in the reserved marinade and a couple cups of water.

Cover and let it cook for about 45 minutes.

Prepare the beans by soaking 1 cup of small red beans overnight, then drain and boil them with crushed garlic cloves for about an hour until soft.

Add salt, black pepper, and oregano to the beans and cook for another 10 minutes.

In a separate pan, heat vegetable oil and sauté chopped green peppers and diced onions until softened.

Add the cooked beans and reserved bean juice to the pan, then mix in day-old long grain rice and stir until combined.

Cooking Techniques

Equipment Needed

Spice Level: