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Lola’s Lechon Slow Roasted Pork Loin with Chimichurri Sauce
PORK FOODSERVICE18Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup white wine vinegar
- 2 cups canola oil
- 2 Tbsp. sambal chile paste
- 2 Tbsp. mirin (white)
- 1 1/2 Tbsp. oregano (fresh, chopped)
- 1 bunch parsley leaves (minced)
- 2 Tbsp. garlic (minced)
- 1 tsp. salt
- 1 tsp. lemon juice (fresh)
- 1 Tbsp. paprika
- 1 Tbsp. oregano (fresh, chopped)
- 1/4 cup white wine vinegar
- 1/2 cup garlic (chopped)
- 1 Tbsp. chili powder
- 1/3 cup canola oil
- 1 1/2 tsp. curry powder
- 1 Tbsp. salt
- 4 lb. pork loin
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Directions
- 1. Combine ingredients for lechon marinade
- 2. Rub over pork loin and refrigerate overnight
- 3. Before cooking pork, season with salt to taste
- 4. Cook loin on a rack at 350 degrees for about 30-40 minutes or until 138 degrees and let rest for 5 minutes
- 5. Slice thin and top with chimichurri sauce
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