Pork fillet lomo-style with morcilla

Pork fillet lomo-style with morcilla

Chris Middleton

Lomo is a Spanish cured and air-dried pork loin served as tapas like jamón. Here is my barbecued version in which the pork is initially brined overnight to prevent it from drying out, and flavoured with cumin and smoked paprika. It is then simply barbecued or sealed in a pan and gently roasted. As the pork fillet (tenderloin) can be dull on its own, it’s served with rich morcilla sausage and huitlacoche mustard.


Quantity Ingredient
1.2kg free-range pork fillet, trimmed of fat and sinew
olive oil, for drizzling
smoked paprika, to taste
1 large handful sage leaves
2 packham pears, peeled, cored and cut lengthways into 5 mm thick slices
600g morcilla sausage, cut into 1.5 cm thick slices
4 large handfuls watercress, picked
sea salt, to taste
huitlacoche mustard, to serve, (see note)

Pork brine

Quantity Ingredient
500ml water
250ml apple juice
125ml cider vinegar or white wine vinegar
2 oranges, finely grated zest and juiced
1 large handful sage leaves
100g smoked paprika
100g ground cumin
30g sea salt
25g ground allspice
1 1/2 tablespoons honey
3 garlic cloves, smashed
2 teaspoons black peppercorns, smashed
3 bay leaves

Sherry caramel

Quantity Ingredient
200ml sherry vinegar
200g sugar
100ml sherry
1 tablespoon reposado tequila


  1. Combine all of the pork brine ingredients in a large bowl. Add the pork fillet, cover and refrigerate overnight.
  2. Preheat a barbecue, ideally a wood-fired or charcoal barbecue as it will impart greater flavour. If using a wood or charcoal barbecue, heat until the coals have a thin coating of grey ash. Alternatively, if using a gas barbecue, preheat to medium–high.
  3. Preheat the oven to 140°C.
  4. Drain the pork and pat dry.
  5. Heat a large frying pan over medium heat.
  6. Drizzle the pork with oil and season with paprika. Seal on the grill, turning frequently, until browned all over.
  7. Transfer the pork to a roasting tray, scatter with the sage and bake for 40 minutes, or until almost firm to the touch and a meat thermometer reads between 60 and 65°C for medium, or until cooked to your liking. Remove from the oven. Place the pork on a rack or overturned plate set inside the cooking tray and set aside to rest for 10 minutes.
  8. To prepare the sherry caramel, combine the sherry vinegar, sugar and sherry in a small saucepan and simmer, stirring occasionally, until the sugar dissolves. Boil until reduced to a syrup. Add a splash of tequila and set aside to cool to room temperature.
  9. Add the pear slices to the cooled caramel.
  10. If the barbecue is still hot, very briefly sear the morcilla slices on both sides. Alternatively cook in a large frying pan over medium–high heat. Transfer to a plate.
  11. Slice the pork into 2 cm thick slices.
  12. To serve, arrange the pork and morcilla slices alternating on a serving plate and season with a sprinkling of sea salt. Toss the pear with the watercress and a tablespoon of the caramel and arrange next to the pork. Serve with the huitlacoche mustard.


  • To make the huitlacoche mustard, place 50 g dried porcini mushrooms in a small bowl, cover with boiling water and set aside for 10 minutes to rehydrate. Drain, reserving the liquid. Heat 60 ml olive oil in a medium saucepan over medium–low heat. Cook 1 finely chopped onion and 3 finely chopped garlic cloves until softened and they just begin to colour. Increase the heat to high, add 50 g butter, 400 g field mushrooms and the porcini mushrooms, and sauté for 2–3 minutes until softened. Reduce the heat to low, add a 400 g tin of huitlacoche and porcini liquid and cook for a further 10 minutes, until the liquid has reduced to a glossy sauce. Add a large handful of roughly chopped oregano leaves, season with salt and drizzle with truffle oil, if desired. Set aside but keep warm.
Paul Wilson
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