Marinated pork loin with tomato and pearl onion confit
6 servings
60 minutes
Marinated pork loin with tomato confit and pearl onions is a refined dish of Latin American cuisine that combines rich flavors and aromas. The pork, marinated in a blend of spices, oregano, and wine vinegar, becomes tender with a rich, tangy taste. It is complemented by tomato confit with pearl onions—a slowly roasted composition that reveals the natural sweetness of the ingredients. The light acidity of the tomatoes, the aroma of fresh herbs, and the softness of the onions create a harmonious combination with the meat. This dish is perfect for both festive dinners and cozy family gatherings. Serving it with confit makes each portion especially juicy and appetizing. Inspired by Latin American culinary traditions, it captivates with its simplicity and elegance.
1
Cut the pork into strips about 5 cm thick. Roll the meat into roulades and secure with string. Mix all the marinade ingredients and place the meat in it. Leave to marinate overnight covered in the refrigerator.
- Pork loin: 1 kg
- Merkén (Mapuche smoked chilli blend): 2 tablespoons
- Dried oregano: 2 tablespoons
- Garlic powder: 1 tablespoon
- Wine vinegar: 0.5 glass
- Sweet paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
The next day, take out the meat and leave a small amount of marinade for further cooking in the oven.
3
Fry the meat rolls in olive oil in a frying pan.
- Olive oil: 0.5 glass
4
To prepare the confit, preheat the oven to 140 degrees and spread the peeled pearl onions on a baking sheet in a single layer. Drizzle with 1/4 olive oil and cook for 20 minutes. Then pour in the remaining olive oil, add tomatoes, ground roasted garlic, fresh oregano, basil, sea salt, sugar, and pepper. Cook in the oven for 20 minutes or until the tomato skins slightly crack and the onions become soft.
- Pearl onions: 250 g
- Olive oil: 0.5 glass
- Cherry tomatoes: 1 kg
- Garlic: 2 cloves
- Fresh oregano leaves: 0.5 glass
- Basil leaves: 1 glass
- Sea salt: 1 tablespoon
- Sugar: pinch
- Ground black pepper: to taste
5
Increase the oven temperature to 250 degrees and finish cooking the pork loin. Using a culinary brush, add the marinade and cook for about 20 minutes or until the meat turns light pink inside.
- Wine vinegar: 0.5 glass
6
Let the meat rest for 5 minutes before slicing. Place the loin on tomato confit and serve.
