Do the prep a day or two before, so the loin can marinate overnight and develop its signature rosy ring.

Serves 8 to 10


For the marinade:

¼ cup red wine vinegar

¼ cup virgin olive oil

¼ cup dry red wine

6 to 7 cloves garlic, minced

4 tablespoons smoked paprika

2 teaspoons dried thyme

½ teaspoon ground cumin

½ teaspoon ground coriander

1 tablespoon sea salt

2 tablespoons chopped fresh flat-leaf parsley

½ teaspoon whole black peppercorns

2 bay leaves


For the pork:

1 (6- to 8-pound) pork loin

3 tablespoons lard, if needed

Make the marinade: Combine all the ingredients in a nonreactive bowl large enough to hold the pork loin.

Place the loin in the marinade, turning to coat all sides.

Cover and refrigerate overnight, or up to 24 hours.

Preheat the oven to 350° F.

Thirty minutes to 1 hour before roasting, let the loin come to room temperature while still in the marinade. Remove from the bowl and place the loin, fat side up, on a rack inside a roasting pan; if the loin doesn’t have much fat on it, dot the top with 3 tablespoons lard. Roast for 45 minutes, or until a meat thermometer placed in the thickest part of the meat reads 140° F. Since pork loins come in many sizes, roasting times will vary. If the top is not browned when the loin is done, slide it under the broiler for 3 to 4 minutes.

When the roast is done, remove it from the oven, tent it loosely with foil, and let it rest on the rack in the pan for

10 minutes. Transfer to a cutting board and cut into ½ -inch slices.

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