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Iliana de la Vega’s Chilean-Style Pork Sandwiches

Iliana de la Vega’s Chilean-Style Pork Sandwiches

By Diane UngerAugust 9, 2021

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

Oaxacan cuisine expert, culinary consultant, restauranteur and Friend of Milk Street Iliana de la Vega is chef/owner, along with her husband, Ernesto Torrealba, of El Naranjo Restaurant and Bar in Austin, Texas. Torrealba was born in Chile, the country that’s also home to lomito, which de la Vega describes as “the best sandwich in the world.” Put thin slices of tender, slow-braised pork loin, buttery mashed avocado, juicy tomatoes and ample mayonnaise between two halves of a roll and you have a basic lomito. To make a quick and easy version, we took de la Vega’s suggestion and used pork tenderloin. We season it well, cook it quickly, then thinly slice the meat and pile it onto rolls spread with mustard-spiked mayonnaise, before topping with avocado and tomatoes.

Tip

Don’t skip the step of trimming the silver skin off the tenderloins so the pieces don’t curl as they’re cooked. Pounding the tenderloin to a ½-inch thickness creates more surface area for better browning (which translates to richer flavor) and also allows the meat to cook through on the stovetop without risk of scorching.

Ingredients
  • 2 ½

    teaspoons dried oregano, divided

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 2

    1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 2

    tablespoons grapeseed or other neutral oil

  • ½

    cup mayonnaise

  • 1

    tablespoon dijon mustard

  • 1

    tablespoon yellow mustard

  • 1

    tablespoon lime juice

  • 2

    ripe avocados

  • 2

    ripe tomatoes, thinly sliced and drained on paper towels

  • 6

    crusty but soft-crumbed rolls, split and toasted

Step 1

In a small bowl, stir together 2 teaspoons oregano, the cumin, 1 teaspoon salt and 2 teaspoons pepper.

Using a meat pounder, pound each piece of tenderloin to an even ½-inch thickness. Sprinkle the seasoning mix all over the pork and rub it into the meat.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking.

Add the pork and cook until well browned on both sides and the centers reach 135°F, 10 to 15 minutes; flip the pieces once about halfway through.

Transfer to a platter, tent with foil and let rest for about 10 minutes.

Step 3

Meanwhile, in a small bowl, whisk together the mayonnaise, both mustards, the lime juice, the remaining ½ teaspoon oregano and ½ teaspoon pepper.

Halve and pit the avocados, then scoop the flesh into another small bowl. Roughly mash with a fork, then season to taste with salt and pepper.

Step 4

Transfer the pork to a cutting board; reserve the accumulated juices on the platter. Thinly slice the meat against the grain, then return to the platter and toss with the juices. Taste and season with salt and pepper.

Step 5

Spread the mayonnaise mixture on the cut sides of each roll half. Divide the avocado among the bottom halves, then top with pork, dividing it evenly. Top with tomato slices, then the top halves of the rolls.

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