How To Enjoy The Mediterranean Diet With This Recipe For Red Pork Loin

Puerto Rican chef Doreen Colondres, and Celebrity Chef of the National Pork Board for the Hispanic market in the United States, told us about the diet that has her in love: “the Mediterranean diet”. A diet that, as she herself says, should not be called that but "Mediterranean lifestyle". And so she told us: “The Mediterranean diet is a way of eating that is passed from parents to children. A cultural heritage and custom that is practiced in all countries watered by the incredible Mediterranean Sea”.

Many organic foods such as fruits and vegetables are used in this type of diet. Pasta and bread are not prohibited, but can be taken in moderation. And the meats and fish are cooked in the oven, wood-fired and steamed, leaving aside the fried.

In addition, one of the fundamental ingredients and widely used in the Mediterranean culture, is the appreciated olive oil, which Doreen uses as fat for cooking food or as a dressing in salads or vegetables.

Other very rich foods are also consumed, such as pork, for its high nutritional value and low fat content. And for that reason, today we bring you a recipe from Doreen so that we can enjoy this delicacy. A recipe that they can make, for example, to entertain their guests at the next celebration that they do at home.

“And remember, enjoy cooking more and make it a lifestyle. We are what we eat, so keep a balance, "recommends Doreen.

RECIPE:

Red Pork Loin, by Doreen Colondres for National Pork Board

What you need:

6 pounds of pork loin

1/4 cup olive oil

6-8 garlic cloves, minced very small

1/2 tablespoon annatto powder

1/2 tablespoon fresh rosemary (and more to decorate)

1/2 tablespoon fresh thyme

Salt and pepper to taste

Beetroot, potatoes, red onion and carrots (optional)

How do you do it

Preheat oven to 375 degrees F.

In a deep container, mix all the marinade ingredients and set aside.
Dry the pork loin well with a paper towel and cover it well with the marinade. Then place it in a baking pan.
If you like, add beets, potatoes, red onion, and carrots to the tray.
Take it to the uncovered oven for about 50-60 minutes or until the temperature of the pork tenderloin reaches 145 degrees F. Then remove it from the oven to overcook. Remember that the loin has very little fat and therefore it is the healthiest cuts, but you do not want it to dry.
Let it rest for 10 minutes and serve it sliced with the vegetables or with a green rice (with coriander and spinach).

For more recipes inspired by the flavors of Latin America, you can visit the Spanish website PorkEsSabor.com and the Doreen Colondres page: lacocinanomuerde.com