Best Easy Lomo Mechado Recipe

Preheat your oven to 325°F. Use a sharp paring knife to make deep slits into the pork loin at 1-inch intervals on all sides.

Slice the carrot, bell pepper, garlic, and celery into slender sticks. Carefully insert the vegetable sticks and some garlic into the slits in the meat, distributing them evenly.

Rub the pork with olive oil, salt, pepper, and dried oregano, ensuring the seasonings cover all sides. Heat a Dutch oven over medium-high heat and brown the loin on all sides until golden, about 3–4 minutes per side.

Add the sliced onion, bay leaves, and any remaining vegetable pieces around the pork. Pour in the chicken broth to come about halfway up the side of the loin.

Cover the Dutch oven tightly and transfer to the oven. Braise for 1.5 to 2 hours, or until the pork is fork-tender and internal temperature reaches 145°F. Let rest 10 minutes before slicing and serving with braising vegetables.

searchTags”: [“high protein”, “mediterranean”],

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