Tomato and Onion Pork Loins
Lomitos de Valladolid
5 to 6servings
5 to 6servings
  • 3tablespoons lard or vegetable oil
  • 2pounds pork tenderloincut into 1/2″ chunks, remaining fat left on
  • 1teaspoon kosher or coarse sea saltor more to taste
  • 1/4teaspoon freshly ground black pepper
  • 1cup white onionchopped
  • 2 1/2pounds very ripe tomatoescored and diced, don’t discard juices or seeds
  • Toasted corn tortillasfor serving
  • Refried black beansfor serving
  • Ripe avocado slicesfor serving
  1. 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.
  2. 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.
  3. 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.