Tomato and Onion Pork Loins

Name: Tomato and Onion Pork Loins
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 tablespoons lard or vegetable oil; 2 pounds pork tenderloin (cut into 1/2" chunks, remaining fat left on); 1 teaspoon kosher or coarse sea salt (or more to taste); 1/4 teaspoon freshly ground black pepper; 1 cup white onion (chopped); 2 1/2 pounds very ripe tomatoes (cored and diced, don't discard juices or seeds); Toasted corn tortillas; Refried black beans; Ripe avocado slices

Lomitos de Valladolid

Recipe Yield

5 to 6 servings

Cooking time

1 hour 10 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

3 tablespoons lard or vegetable oil
2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
1 teaspoon kosher or coarse sea salt or more to taste
1/4 teaspoon freshly ground black pepper
1 cup white onion chopped
2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

Toasted corn tortillas
Refried black beans
Ripe avocado slices

To Prepare

Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Comments

137comments inTomato and Onion Pork Loins

Marie

Aug 12

So I started the Lomitos and went to global market to track down avocado leaves (score!) and came home to amazing aromas. Still very juicy at 80 minutes, so simmering with lid off now. Used half romas, half round garden tomatoes. It is the height of summer, so they are just juicy! Still have a few on my counter for BLTs-yum. Will finish beans now.

1. Pati Jinich
  
  Sep 04
  
  Yummy, thanks for sharing Marie!
  
Tom

Mar 10

Pati, I am so accustomed now to long lists of seasonings (guajillo, oregano, cumin, avocado leaves, the list goes on and on), that I almost forgot that a few good ingredients prepared well can sometimes be combined into something that is absolutely delicious. So I’m going to give this one a try. But do you think it would be okay to get some browning on the pork and onions before I add tomatoes? Or would that be inappropriate for this recipe?

1. Pati Jinich
  
  Mar 13
  
  Not inappropriate at all, I think it is actually a great idea!
  
Kevin Morrison

Jul 28

Hey Pati, we’ve tried to copy your recipes and the Lomitos de Valladolid is our latest attempt tonight it was off the hook good and not at all complicated watched you make this this past weekend and knew we had to give a go.It’ll be definitely be in our future to make again!!

1. Pati Jinich
  
  Aug 16
  
  Love that you loved the Lomitos Kevin, aren’t they just yummy?
  
kim riley

May 03

Ohhhhh my holy goodness! Our nephew and his amazing wife made your recipe for us and what a delightful treat! Thanks for this recipe!!

1. Pati Jinich
  
  May 17
  
  So happy to hear you liked this recipe Kim, I love the lomitos as well!
  
Donna Marie - Sun Blanket Life

Dec 18

Hi Patty!

I want to make this recipe today, as I have an abundance of tomatoes that have just turned ripe and I found the recipe in treasures of the Mexican table. I also had half of a boneless pork shoulder roast frozen. Can I substitute this cut of meat for the pork loin? I know that it will have more fat, but it is what I had.

What do you think?

1. Pati Jinich
  
  Dec 26
  
  I hope you decided to go ahead Donna, let me know how the Lomitos came out 🙂
  
Marilyn Radko

Jul 04

Hi Patty I watch the show you make me laugh because you’re so unique and your sister self and you’re just really happy fun person you cook great you love your family and I just enjoy watching you and you’re just a great cook you put that extra love into it from your Corazon

1. Pati Jinich
  
  Jul 04
  
  Thanks so much Marylin, you are way too sweet 🙂
  
Kenneth Myers

May 28

Oh my goodness! How can something with practically no spices (salt/pepper) have SO much amazing flavor?

My only visit to Valladolid was in 2007 when we were trying to outrun a hurricane. We were driving from Cancun to Merida (also my first visit there, a city I fell in love with and have returned to at least half a dozen times and written five books in), and we got lost in the middle of the Yucatan and ended up in this ancient city where we had lunch before driving on. Your recipe gave me wonderful flashbacks of that day, and makes me want to get down there again! If all goes well, I’m going to Merida in October to write another book, experience Dia de los Muertos, and take a cooking class or two. Just maybe I’ll get sidetracked to Valladolid again. Thank you for your wonderful dish!

1. Pati Jinich
  
  Jun 12
  
  So glad this recipe brought back so many sweet memories Kenneth. Valladolid is always worth it 🙂
  
Patti Luedde

Aug 08

I absolutely love this recipe! We’ve been coming back to it for years!! ❤ Love you too Pati! You’re the greatest.

1. Pati Jinich
  
  Aug 11
  
  Thanks so much Patti, Lomitos are one of my favorite recipes as well 😉
  
Jay Horita

Jul 31

Hi Pati! My husband was wanting some real Mexican cooking so I looked around YouTube and found your channel. So many recipes I want to try, but this one was my first one… and it turned out soooo delicious! I made pretty much everything from scratch — I rendered the lard, made the corn tortillas (your recipe too), and then this. I’ve been doing a lot of Pan-asian cooking lately, and now starting to get into Mexican cooking as well. Looking forward to trying out more of your recipes. Thank you!

1. Pati Jinich
  
  Jul 31
  
  So glad you found me Jay, thanks for giving a chance to my recipes! You might enjoy the show as well, look for it on your local PBS, Create TV or Amazon Prime. Have fun!
  
Marianne

May 09

I’m trying this this week! How would you feel about adding the avacados crema you make with it?

1. Pati Jinich
  
  May 11
  
  Mmmm, yummy idea Marianne 😉
  
Ashley

May 05

So happy I found this! It’s our sixth anniversary and of course we are at home because of Corona virus. I thought this would be perfect to recreate our time in Valladolid. I’m really obsessed with Valladolid after spending only a few days there.

1. Pati Jinich
  
  May 11
  
  Thank you Ashley, I absolutely agree with you, Valladolid is a magical place!
  
  1. Jay Horita
    
    Jul 31
    
    Oh! And I’d like to add: I did find at least with my stove and heavy cast iron pot, the lomitos was still wet at an hour. I’m using an electric stove as well. Next time, I’ll try cooking this with the lid slightly cracked open. It still came out good though when I cooked it this time — I just cracked the lid and turned up the heat to medium-high for another 15 minutes, and then I got the slightly pasty consistency.
    
Melody - Toronto, Canada

Apr 15

Just watched this episode yesterday (on TLN in Canada which is one of the added channels we are getting free during the pandemic, had never heard of your show before this actually, so it’s been a nice little discovery) and my mouth was watering, can’t wait to make this next! I love how simple the recipe is like you mention but that it has such a nice flavour. You are such a joy to watch. Thank you!

1. Pati Jinich
  
  Apr 16
  
  Thanks so much for your message Melody, glad to read you found the Show 😉 You are going to love these Lomitos, let me know how they come out.
  
Fadhil Rachman

Apr 13

Hi Pati, I’m Fadhil and I’m from Indonesia😃 I’m an avid watcher of your show and I’m trying to make one of your dish but I don’t eat pork so can I use a beef instead of pork? Thankyou😁 (In Indonesia, we say “Terima Kasih” as an expression of thankful)

1. Pati Jinich
  
  Apr 16
  
  Hello Fadhil, thanks so much for following all the way from Indonesia. Please go ahead and use beef instead of pork, let me know how this recipe turns out that way 😉
  
Tony V, Ivanhoe, Victoria, Australia

Mar 09

Hi Pati, the Lomitos de Valladolid recipe looks great but I am surprised that it does not include some herbs or spices. Is that unusual or not? Nevertheless I am looking forward to trying this and more of your tempting creations.mBTW, your show is screening on one of our Lifestyle channels.

1. Pati Jinich
  
  Mar 12
  
  I know, right! One of the things I love about Lomitos is how easy they are to prepare, and that all the flavor comes basically from the lard, tomatoes and low heat cooking for over an hour 😉
  
Cheryl Babineau

Feb 06

As I was getting ready to go to the market yesterday, i was watching this episode! Guess what I’m doing right now! 😁

1. Pati Jinich
  
  Feb 06
  
  Thanks for tuning in Cheryl! I hope you enjoyed these Lomitos 🙂
  
Kevin H - Fort Worth, TX

Sep 22

I did something wrong 😐
Way too much liquid.
Tomatoes were very juicy.
Not sure if I should cook uncovered or drain some of the juice?
It looks like a stew.

1. Pati Jinich
  
  Oct 03
  
  Oh…it sounds like it needs to be cooked a bit longer. The tomato sauce should end up chunky and pasty, not wet.
  
  1. Kevin H
    
    Oct 18
    
    Thank you for responding. I’ve made this twice once with tomatoes on vine and then with Roma. Neither made a difference they both generated several cups of juice I had to drain. It was delicious however both times and I’m at the store now preparing to make it again tomorrow.
    Any ideas why I’m getting so much liquid is appreciated but no worries if not my family loves this recipe.
    
    1. Pati Jinich
      
      Oct 25
      
      Some tomatoes are just super juicy….to reduce the liquid, keep cooking the lomitos without the lid on.
      
Irma

Sep 04

I’m making this right now. I am reading all the positive comments and see that some are cooking over two hours. I’m almost at 2 hours. I’m wondering if the meat will dry out since it taste like it’s ready. Thank u Pati!

1. Pati Jinich
  
  Sep 07
  
  Hmm every stove is different, but you know it is ready when the meat is completely cooked through and the tomatoes have cooked down into a mushy paste. Enjoy, Irma!
  
Erin Self

Aug 25

Just saw this episode, I’m excited to make this today for my Texan husband who misses the variety of Mexican food in his home state (we live in Seattle now)! Is there a way to make a spicy version? He loves heat. Or should we just get a hot salsa for garnish?

1. Pati Jinich
  
  Aug 27
  
  Either way will work, Erin, if you want to add some spice!
  
Sharon

May 23

I love your show by the way, I get so hungry when I see you make this great food!! I don’t eat pork, can you use chicken in place of pork, will that be good do you think?

1. Pati Jinich
  
  May 24
  
  Oh yes…chicken will be great, Sharon.
  
Claudia

Mar 20

So,its March 20th, 2019 and i just watched this episode and can’t wait to buy these ingredients and cook this. It looks so good, so simple too. Thank you.

1. Pati Jinich
  
  Mar 21
  
  Hope you have fun making and eating it, Claudia!
  
Greta

Sep 14

Wonderful, simple recipe. Seems too easy to be possible, but this is really delicious and I use it often.

1. Pati
  
  Sep 14
  
  Yay! Thank you Greta.
  
Rachel

Jun 13

I just watched this episode and am looking for the recipes for your black beans. I often visit a Mexican restaurant in my area and they serve a black bean dip with tortilla chips. I’ve been looking for a recipe and your beans looks so good! Thanks

1. Pati
  
  Jun 13
  
  Here it is: http://patijinich.com/pati_2020/recipe/refried_beans/ Enjoy, Rachel!
  
Amy

May 01

Oh. My. Goodness. How could 3 ingredients make such a fantastic dish?! I made this and served it exactly the way the recipe was written. It was so good!! The next time, I made it and served it as you would street tacos, with diced white onion, cilantro, and lime juice in warm corn tortillas. Wow!!! My family liked it served that way even more!! I’ve made it once a week since then! It’s so easy and simple, but SO delicious!!! Thank you for this now staple dish in my kitchen! I love to watch your show!

1. Pati
  
  May 01
  
  I’m so happy to hear that it is now a staple in your kitchen, Amy!
  
Doug

Apr 20

I know this was a Season 5 episode but it just aired again in our market and we can’t wait to try it. We love Valladolid and this will seem like a mini visit.

1. Pati
  
  Apr 20
  
  Oh I hope the lomitos bring back wonderful memories of Valladolid, Doug!
  
Norma from Kent wa,

Apr 08

Hola Pati. Tried receipe Yumm. I used black beans. Where would I find the peruvian black beans. I go to my fav Mexican market. Gracias. My family is enjoying my cooking.

1. Pati
  
  Apr 10
  
  Try your local Mexican or International super market, or online for Peruvian black beans. So glad your family is enjoying your cooking 🙂
  
Norma M

Apr 08

Excellent taste. After I tried the recipe. I cooked my beans fresh Yummmm

1. Pati
  
  Apr 10
  
  Thank you Norma!
  
rick

Mar 15

Hello Pati, I saw you make this and i had to make it. But before I do I need to know what kind of black beans I need to make refried. Are they plain cooked black beans or what? You referred to an area because of their flavors. I make cuban black beans with lots of garlic, onion, green pepper, oregano, and olive oil would this work or make the black beans you were refering to? And if so where do I find the recipe? Thank you so much for your help.
Salute’
rick

1. Pati
  
  Mar 16
  
  Oh I was talking about Peruvian black beans…they have a distinct flavor, that is hard to define, but it is stronger than pinto beans and lighter than other black beans. You can follow this recipe using black beans: http://patijinich.com/pati_2020/recipe/refried_beans/ But you can also use your favorite black bean recipe.
  
Dave

Oct 24

It needed more seasoning for us. I think a jalapeño would help. I was surprised because Patty usually likes cosas muy picantes. Took 2.5 hours to cook down.

1. Pati
  
  Oct 25
  
  I’m glad you tried it Dave, and you can always adjust to your taste.
  
Mali Martinez

Sep 26

Hi Pati, this is my first time making this recipe. Would you be able to tell me what tomatoes are best for making it? I used Carmelos and I did not get a nice thick paste. Also, I tried looking for an online video on this recipe and I was not able to find it, not even in you tube. I hope it turns out well!!!

1. Pati
  
  Sep 28
  
  I like to use Roma tomatoes, but any red tomato will work. The episode is on Amazon! Season 5, episode 8.
  
Kristin

Sep 25

Usually when I try a new recipe and remake it, it never tastes the same. I have made this dish at least 5 times and it is just as good as the first time. And the husband asks for it all the time! So good!!

1. Pati
  
  Sep 25
  
  So glad to hear that Kristin! Thank you!
  
Laurie Smith

Sep 19

What a terrific and delicious dish! Simple and easy but such a great dish. Love to watch you cook and to see your boys eat. haha

1. Pati
  
  Sep 20
  
  Thank you Laurie!
  
Helen

Aug 26

Would love to try this -can another meat be substituted for the pork- a cut of beef?

1. Pati
  
  Sep 07
  
  Of course! Try whatever meat you prefer.
  
Jenny love

Jul 17

I need nutritional and calories! ?

1. Pati
  
  Jul 20
  
  Sorry Jenny but we don’t track the nutritional data.
  
Norma in Texas

Jul 09

My son made this for my husband and me our last visit. He said it was now their go to comfort food. And we love it, too. He used the black bean refried beans.
Thanks. We will be cooking this often also. Love you show

1. Pati
  
  Jul 11
  
  That is fantastic! So happy your whole family loves it.
  
Kim& Nicholas Keene

Jun 18

Me and my husband are both cooks and we love your show is there something you can make that isn’t expensive and easy to make at home I would love a recipe thank you so very much your show is awesome

1. Pati
  
  Jul 06
  
  So many of my recipes…. here are a few:
  http://patijinich.com/pati_2020/recipe/pork-and-beans/
  http://patijinich.com/pati_2020/recipe/bell-peppers-cucumber-and-chickpea-salad/
  
Jenessa

May 28

Making this for dinner today !! I love your show pati thanks for teaching me as you go !!

1. Pati
  
  Jun 01
  
  Thank you so much Jenessa!
  
Cari

May 26

Can this be done in a crockpot?

1. Pati
  
  May 26
  
  Yes!
  
Cendie M.

May 24

Made this tonight. Muy delicioso!! I love, love your show. You’re awesome Pati!

1. Pati
  
  May 25
  
  Thank you Cendie!
  
Cendie M.

May 24

I made this dish tonight with homemade refried beans. I even made my own corn tortillas! Muy delicioso! I am Mexican born and raised in Oklahoma. My spouse is white and he loves Mexican food. I love your show Pati!! So many recipes. My son and I made tamales! He makes them better than me!

1. Pati
  
  May 25
  
  Super happy to hear that your whole family loves the recipes!
  
Kristen G.

May 17

Saw this recipe and wondered if the meat, onion and tomato mixture is considered ‘low carb’?

1. Pati
  
  May 19
  
  I’m not sure…
  
Gina G

May 09

Sencillamente delicioso felicidades Paty

1. Pati
  
  May 12
  
  Muchas gracias Gina!
  
Melanie

Apr 29

This is such a simple yet delicious dish!!! I urge everyone to make 🙂

1. Pati
  
  May 01
  
  Melanie thank you so much!!!
  
Tammylee

Apr 23

Made this tonight and I loved it! It actually looked like yours!

1. Pati
  
  Apr 24
  
  Fantastic!
  
Natalie Hdz

Apr 22

I just saw it on TV and made it
Esta super Delicious
Gracias ati aprendi a cocinar
You’re the best

1. Pati
  
  Apr 24
  
  Aww gracias Natalie!
  
Natalie Hdz

Apr 22

I just saw this on TV I just made it its fabulous …. Path eres la mejor
Bendiciones desde L.A

1. Pati
  
  Apr 27
  
  Muchas gracias Natalie!
  
Karen Q

Apr 16

So simple and very good! With so few ingredients I was skeptical about this recipe. Glad I tried it. It’s simple, fresh and very tasty!

1. Pati
  
  Apr 21
  
  Super!
  
Larry Frasier

Apr 10

Wow! Made this yesterday after watching PMT the day before. I love this. So easy. I made a larger batch which took about 3 hours to get the reduction with three pounds of pork and 4.5 pounds of tomato. I shredded the pork during cooking plus added substantial garlic powder and a couple tablespoons of sugar. Served with chopped serrano, cilantro and Herdez Guajillo cooking sauce on the side (a favorite of mine) as condiments. Fantastic! Thank you. Love your show; it’s set to record on DVR.

1. Pati
  
  Apr 21
  
  Thank YOU Larry! I can’t wait to share Season Six with everyone!
  
Lisa

Apr 10

I did the same thing as Gina-thought there was charred garlic in this (was it the soup?).

Mine took a while to cook. It may be that I used too many tomatoes. My solution was to put it into the oven at 325 until juices were more stewish. After that, it was just perfect-everyone loved it! We will be making this again!

1. Pati
  
  Apr 21
  
  Fantastic Lisa!
  
Karen White

Mar 27

Exquisito!!!! Like you, I could eat this every day!

1. Pati
  
  Mar 27
  
  Yay!
  
Janet

Mar 26

I am making this for Sunday dinner and it smells awesome. Seems so simple to just add salt and pepper. Cannot wait to eat this.

1. Pati
  
  Mar 27
  
  Hope you enjoyed it Janet!
  
Natalia

Mar 25

Im going to make this today,
How can you make the beans quickly con lata?
Thanks

1. Pati
  
  Mar 27
  
  Sí…or use this http://patijinich.com/pati_2020/recipe/refried_beans/
  
Regina

Mar 22

Oh my goodness I made this dish today. I could eat this every day it was wonderful . Thank you Pati

1. Pati
  
  Mar 23
  
  Thank you Regina!
  
Craig O'Neill

Mar 22

Hi Patti,
My wife and I have traveled to the Yucatan many times. We cooked your take Valladolid’s Lomitos . We followed your instructions Exactly (took a lot of patience waiting…then waiting some more…) they were AMAZING. The Long wait is sooo worth it. Simple to make. Thanks so much!
Have you ever travelled to Puerto Morelos? Perhaps a show featuring this small but beautiful town would be an idea?

1. Pati
  
  Mar 23
  
  Thank you Craig (and your wife) for trying the recipe!
  
Nelson Caldwell

Mar 19

It’s cooking right now! We had other meal plans for Sunday until we saw this on TV. Made the refried black beans as well. Yummo. Neighbors are coming over and we’re all excited. Our Habanero salsa is assuredly not as hot though. Thanks for your show we love it!

1. Pati
  
  Mar 20
  
  Aww Nelson, super happy to have inspired your Sunday dinner plans. Hope you enjoyed it!
  
Gina

Mar 18

Hi Pati – I love your show. You are charming. I thought this recipe had five roasted garlic gloves, skin and all in it too, Did I mix up the recipes from last nights show?

1. Pati
  
  Mar 20
  
  Thank you so much Gina. There’s no garlic in this recipe…so maybe you’re thinking of another one.
  
2. Greta
  
  Sep 14
  
  The charred garlic goes in the Sope de Lima (same show) and equally good!!
  
Clara

Mar 14

I love this show, Paty and the staff of Paty mexican table ,they really make on of my favorite, the culture and the cuisine from Mexico is just wonderful! Please make more shows, this recipe for sure I will make it! Look do delicious

1. Pati
  
  Mar 16
  
  Thank you so much Clara. That means a lot to me and the whole team!
  
Alisa Mari

Mar 01

Hi Pati,
We tried your pork recipe and made some great tacos the other night! Now that we have a little left over, what type of dish would you recommend with the leftover meat? I was thinking some kind of taco soup, mexican rice dish or pasta. Do you have a go-to dish that you could recommend?

Thank you!

1. Pati
  
  Mar 06
  
  We rarely have leftovers in my house between three boys….but you can make rice and beans with pork or more tacos or enchiladas.
  
Tyler

Feb 12

Hi Pati – Any preference on type of tomato? I think I saw you use Roma tomatoes – is that your preference?

1. Pati
  
  Feb 16
  
  Hi Tyler! I usually use Romas, too, but any red tomato will work.
  
alexis

Feb 10

Cooking this recipe now after watching it on TV it looks so delicious and I had all the ingredients on hand

1. Pati
  
  Feb 13
  
  Yay! I hope you liked it Alexis.
  
don Andres

Feb 10

What about adding some jalapeño for additional spice???

1. Pati
  
  Feb 13
  
  The recipe works great for me, but of course you can adapt the spice level to your taste and add jalapeños.
  
Gemma Rodenas

Feb 04

Hola Pati, gracias por esta receta, la vi en tu programa el otro día. Me ha quedado buenísimo, Gemma una española desde Seattle, abrazos.

1. Pati
  
  Feb 06
  
  Muchas gracias Gemma. Abrazos!
  
Evelyn R

Jan 10

Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!

1. Pati
  
  Jan 13
  
  Es de mis más favoritas y es ridículo lo fácil que es, verdad?
  
Evelyn R

Jan 10

Que sabroso!!!! Pati, mi familia le encanta esta receta! Es lo mas facil y delicioso!!! Lo hice con arroz blanco! GRACIAS!

Steven Obregon

Nov 23

Your recipe says to core and dice the tomatoes, but not to discard the juices or seeds. Do the seeds and juices still go into the pot with everything?

1. Pati
  
  Dec 03
  
  Yes, with everything… just made this last Wednesday. Boys love it. Make sure you cook it all the way until the end. The tomato sauce should en up chunky and pasty, not wet.
  
Mandy S

Nov 02

Oh my! This dish has been cooking away on my stove for an hour. I tasted it for seasoning and it is DELICIOUS! I can’t wait for my husband to eat dinner. He’s going to be blown away! Thank you Pati for a other perfect recipe. “Juju’s birthday cake” will be the perfect dessert! Yum

1. Pati
  
  Nov 16
  
  Hola Mandy!! Thank you so much for trying these recipes and I so so so hope that your husband liked it too. =)
  
William Stoneman

Nov 01

That’s a keeper for sure!! Thanks!

1. Pati
  
  Nov 01
  
  =)
  
2. Pati
  
  Nov 01
  
  =)
  
William Stoneman

Nov 01

That’s a keeper for sure!! Thanks!

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