Pork Tenderloin in Adobo (Lomo Adobado)

Lomo en adobo is a very popular dish. In earlier times the adobo was a way to preserve some parts of the pork, such as the loin or the ribs. After the pork was marinated in adobo, people added fat until it was covered.  They did the same with sausages, like chorizo. There were many ways to preserve food for the winter and most of the butchering was done in the fall. Some of the methods were smoking, using adobo and covering with fat. In Roman times(and to this day) people used salt to preserve food and it became a commodity, or a currency, of sorts. They used to pay the soldiers with salt "sal" and this is the origin of the word "salary." Foods  preserved in this manner included fish, such as cod and sardines.

The Tenderloin before cooking

Ingredients for the Adobo:


2 Small Pork Tenderloins
3 Tablespoons Sweet Smoked Paprika
1 Cup vinegar
2 Cups Water
5 Crushed Garlic Gloves
1 Tablespoon Oregano
15 Pepper Corns


Cover the tenderloins with the sweet paprika, then add the rest of the ingredients already mixed. Put in the refrigerator for 24 hours minimum. After that period you can cut in fillets what you need. Put the fillets in a pan on high heat and quickly brown one side and then the other.

Lomo adobado with fried peppers, tomato salad and roasted potatoes

Serve with fried peppers, fried eggplant and fries or make a sandwich for lunch.


The tenderloin can be in the adobo for 4-5 days. If you want to keep it longer, fry them lightly and cover with olive oil. I am not a friend of lard or any type of fat.


If you use the tenderloin in a sandwich, then it becomes a "pepito de lomo." 

Pepito de lomo