📝 About This Recipe
Transport your taste buds to a traditional Brazilian steakhouse with this succulent Lombo de Porco. This recipe elevates the lean pork loin through a traditional 'vinha d'alhos' marinade, infusing the meat with citrus, garlic, and white wine for incredible tenderness. Grilled over high heat to achieve a caramelized crust while remaining juicy inside, it represents the soulful heart of Brazilian Churrasco culture.
🥗 Ingredients
The Pork
- 3-4 pounds Center-cut Pork Loin (trimmed of excess silver skin but leaving a thin fat cap)
The Vinha d'Alhos Marinade
- 1 cup Dry White Wine (Sauvignon Blanc or Pinot Grigio work best)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 6-8 pieces Garlic Cloves (minced or crushed into a paste)
- 1.5 tablespoons Kosher Salt (adjust to taste preference)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 pieces Dried Bay Leaves (crushed slightly to release oils)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/4 cup Extra Virgin Olive Oil
For Grilling and Basting
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Fresh Oregano (finely chopped)
👨🍳 Instructions
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1
Pat the pork loin dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, being careful not to cut into the meat itself.
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2
In a large glass bowl or a heavy-duty resealable bag, whisk together the white wine, lime juice, minced garlic, kosher salt, black pepper, crushed bay leaves, parsley, smoked paprika, and olive oil.
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3
Place the pork loin into the marinade, ensuring it is completely coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, though overnight (12 hours) is ideal for maximum flavor penetration.
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4
Remove the pork from the refrigerator 45 minutes before cooking to bring it to room temperature, which ensures even cooking.
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5
Preheat your grill. If using charcoal, create a two-zone fire (one side high heat, one side low). If using gas, preheat to medium-high (about 400°F/200°C).
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6
Remove the pork from the marinade and discard the excess liquid. Lightly pat the surface with a paper towel to remove excess moisture so the meat sears rather than steams.
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7
Place the pork loin on the hot side of the grill, fat-side down. Sear for 4-5 minutes until the fat is golden and slightly charred.
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8
Rotate the meat to sear all sides, approximately 3-4 minutes per side, until a beautiful mahogany crust has formed.
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9
Move the pork to the cooler side of the grill (indirect heat). Close the lid and continue cooking.
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10
In a small bowl, mix the melted butter and fresh oregano. Every 10 minutes, lightly brush this mixture over the pork to keep it moist and aromatic.
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11
Cook until an instant-read thermometer inserted into the thickest part of the loin reaches 145°F (63°C). This usually takes 25-35 minutes of indirect cooking depending on thickness.
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12
Remove the pork from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10-15 minutes. This is crucial for the juices to redistribute.
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13
Slice the pork into 1/2-inch thick medallions and serve immediately while warm.
💡 Chef's Tips
Always use a meat thermometer; pork loin is very lean and can go from juicy to dry in just a few minutes. If you don't have a grill, you can sear the meat in a cast-iron pan and finish it in a 375°F (190°C) oven. Don't skip the resting period! Cutting too early will cause all the flavorful juices to run out on the board. For an extra layer of flavor, add a teaspoon of honey to the marinade to help with caramelization. If you prefer a spicy kick, add one finely chopped Malagueta pepper or a teaspoon of red chili flakes to the marinade.
🍽️ Serving Suggestions
Serve with 'Farofa' (toasted cassava flour) to add a traditional Brazilian crunch. Pair with 'Arroz Branco' (fluffy white rice) and 'Feijão Preto' (black beans) for a complete meal. A side of Vinagrete (Brazilian tomato and onion salsa) provides a bright acidity that cuts through the richness. Drink with a cold Caipirinha or a crisp Brazilian Lager. Grilled pineapple slices dusted with cinnamon make the perfect sweet accompaniment.