- 1 kg of pork tenderloin
- 5 large potatoes
- 1 onion
- 5 cloves of garlic
- Salt, pepper, cumin, oregano, and bay leaf
- 1 large lemon or sour orange
On the night before the barbecue, place the piece of loin in a dish. Add salt, pepper, cumin, oregano, crushed garlic, oil, and place a few bay leaves on top. If you wish, you can make small holes in the piece of meat and insert pieces of garlic and spices.
Also add the lemon juice and the sliced onion. Cover everything and let it rest in the refrigerator until the next day.
Preheat the oven to 200ºC.
Peel the potatoes and cut them into rounds. Add a little oil to the bottom of your baking dish and place the potato rounds in it. Season with salt and pepper, and then place the marinated piece of meat on top, which you prepared the night before.
Cover everything with aluminum foil and bake for 1 hour at 200ºC. After this time, check the doneness of the meat. Uncover it, baste it with the juices released during cooking, and let it cook for another 20 minutes.
Repeat the process of basting it with its juices at least twice. This will prevent it from drying out at the last moment. Turn off the oven and let the roast rest in the residual heat while you set the table.
I suggest that you present the pork loin already sliced, as it will be easier to distribute the portions. However, this is up to your preference.
I hope you enjoy this recipe. Bon appétit!