Lomo in pork refers to the loin muscle of the pig. The loin is located along the back of the animal and runs from the shoulder to the leg. It’s a very tender cut of meat that’s low in fat.
Where Does Lomo Come From on a Pig?
The loin muscle sits along the backbone of the pig and goes from the shoulder blade all the way to the leg. It covers the last 3 to 5 thoracic vertebrae and all of the lumbar vertebrae. This large muscle does very little work, so it remains tender.
When the pig is butchered, the loin muscle is removed from the bone in one large piece. It is then divided into different cuts like the pork chop, tenderloin, baby back ribs, Canadian bacon, etc. The upper portion closest to the shoulder is the rib end, while the lower portion near the leg is known as the sirloin end.
Why is Lomo Considered a Premium Cut?
There are a few reasons why lomo is valued as a top-quality cut of pork:
- It’s very tender – The loin does little work, so the muscle fibers are fine and tender.
- Lean and low fat – As it’s not a heavily exercised muscle, the loin has less marbling than other cuts.
- Mild flavor – With less fat, the loin has a milder pork flavor than fattier cuts.
- Versatile – The loin can be cut into chops, roasts, and other cuts that are great for grilling, sautéing, roasting, etc.
- Visually appealing – Loin chops and roasts have an attractive shape and look.
For all these reasons, lomo is considered one of the most desirable cuts of pork and commands a higher price per pound than other cuts.
What are the Different Cuts of Lomo?
Here are some of the common retail cuts that come from the pork loin:
Pork Chop
Bone-in and boneless pork chops are cut from the rib end of the loin. They contain a portion of the loin muscle as well as a rib bone when bone-in. Pork chops can be grilled, pan-fried, breaded and baked, or stuffed.
Pork Loin Roast
A pork loin roast contains the whole loin muscle after it has been removed from the bone. It can be oven roasted whole or cut into smaller roasts. The meat is very tender and benefits from being cooked to an internal temperature between 145°F to 160°F.
Pork Tenderloin
Two long, thin tenderloins are nestled under the main loin muscle, running along either side of the backbone. These are often sold as-is or cut into medallions. Pork tenderloin should be cooked quickly using high heat to avoid drying out.
Baby Back Ribs
The ribs from the upper loin near the spine are the most tender. Baby back ribs (also called loin back ribs) have the loin muscle attached to the ribs. They are meatier than spare ribs.
Canadian Bacon
Canadian bacon comes from the lean, tender eye of loin muscle. It is salt-cured before being sliced into rounds and fried or grilled.
Other Cuts
The sirloin end of the loin may be sold as pork sirloin roasts or cut into sirloin chops. Pork cutlets and schnitzel also come from the loin.
How to Cook Lomo Cuts
The leanness and tenderness of lomo pork make it suited to quick, hot cooking methods. Here are tips for cooking the main cuts:
| Cut | Cooking Tips |
|---|---|
| Chops | Pan-fry, broil or grill using high heat for 3-5 minutes per side. Cook to 145°F. |
| Roast | Roast at 400°F uncovered until internal temp of 145°F, about 18-20 minutes per pound. |
| Tenderloin | Cook over high heat in a pan or grill, turning frequently. 145°F internal temp. |
| Ribs | Grill or bake at 325°F until tender and cooked through, about 2-3 hours. |
| Canadian Bacon | Cook in a pan or grill briefly until warmed through, about 2-3 minutes per side. |
How to Tell if Lomo Pork is Done
Use an instant read meat thermometer to test the internal temperature of lomo cuts. The safe minimum temperature for pork is 145°F with a 3 minute rest time. Here are visual cues that pork is cooked to 145°F:
- The meat springs back when pressed and is firm to the touch.
- The interior looks lightly pink but not red.
- The juices run clear.
Lomo cuts should not be cooked past 160°F or they will become dry and tough. Always allow the meat to rest for 3-5 minutes before slicing into it.
How to Prepare Uncooked Lomo
Basic preparations for lomo cuts before cooking include:
- Trimming: Remove excess fat and silverskin. Leave a thin layer of fat for moisture.
- Marinating: Soak chops, roasts, or tenderloins in a marinade up to 24 hours.
- Seasoning: Coat with spices, herbs, salt, pepper, etc. before cooking.
- Breading: Coat with flour, egg wash, and breadcrumbs for pan-fried chops or cutlets.
- Tying: Tie roasts with kitchen twine to maintain shape and even cooking.
What to Serve with Lomo Pork Dishes
Here are some tasty side dish ideas to complement lomo pork recipes:
- Roasted or mashed potatoes
- Rice pilaf or fried rice
- Pasta salad or egg noodles
- Roasted vegetables like carrots, Brussels sprouts, or asparagus
- Cole slaw, potato salad, or macaroni salad
- Baked beans, collard greens, or sauteed spinach
- Corn on the cob, corn bread, or hush puppies
- Dinner rolls, biscuits, or cornbread
- Fresh fruit salad
Pairing lomo with starchy sides and vegetables balances the meal. Tangy salads and slaws also cut the richness of the pork.
What Wines Go Well with Lomo Pork Dishes?
Lighter reds pair wonderfully with lomo pork cuts. Some specific wines to try are:
- Pinot noir
- Grenache
- Beaujolais
- Light Italian reds like Chianti or Montepulciano
- Rosé
- Riesling
- Sauvignon blanc
- Sparkling wines
The fruity, medium body of these wines stands up to pork’s richness but doesn’t overpower the tender loin’s delicate flavor.
How to Store Leftover Lomo Pork
Properly stored, cooked lomo pork will last 3-4 days refrigerated. Here are some storage tips:
- Let meat cool completely before refrigerating.
- Store in an airtight container to prevent drying out.
- Keep leftovers in the coldest part of the refrigerator.
- Use within 3-4 days for maximum freshness and quality.
- Do not freeze loin or chops more than 2-3 months to preserve moisture and texture.
Refrigerate any pork gravy or pan sauces separately from the meat. Reheat pork to 165°F before eating.
Popular Lomo Pork Recipes
Here are some delicious ways to enjoy premium lomo pork cuts:
Maple Glazed Pork Chops
Bone-in or boneless chops roasted with a sweet and sticky maple glaze make an easy dinner.
Cajun Spice Pork Tenderloin
Pork tenderloin is seasoned Cajun-style then quickly seared and roasted for a spice-crusted exterior.
Easy Oven Barbecued Ribs
For finger-licking ribs, coat baby back ribs with barbecue sauce and cook low and slow in the oven.
Stuffed Pork Loin
Take a pork loin roast up a notch by butterflying and stuffing it with a breadcrumb filling.
Skillet Pork Chops and Apples
Browned boneless chops are simmered in a pan sauce of apples, onions, cider, and spices.
Conclusion
With its tenderness, leanness, and mild flavor, it’s easy to see why pork lomo is so prized. A premium cut like the loin deserves careful handling to keep it juicy and flavorful. Cooked correctly, these chops, roasts and other lomo cuts will deliver a satisfying meal.