Loin of Pork in Adobo, with Tomato and Pearl Onion Confit

Chilean Chef Pilar Rodriguez shares her exclusive Loin of Pork in Adobo, with Tomato and Pearl Onion Confit recipe.

Serves: 4

2 pounds pork loin
Olive oil for searing

1. Cut the loin into strips long side about 2-inches thick. Roll and tie the strips with cotton thread. In a large bowl, combine all the marinade ingredients. Add the pork rolls and marinate overnight.

2. The next day, remove the meat and reserve the marinade to finish cooking in the oven. In a large skillet over medium-high heat, sear the pork rolls in olive oil. Set aside.

3. For the confit: Heat the oven 275 degrees. Put the pearl onions on a sheet pan in a single layer. Drizzle with ¼ cup olive oil and bake 20 minutes. Add tomatoes and continue baking the tomatoes: Add the remaining olive oil, roasted garlic, fresh basil, tarragon, oregano, sea salt, sugar and pepper. Bake another 20 minutes or until the tomato skins have just cracked and the onions are tender. Set aside.

4. Raise the oven temperature to 350 degrees. Using a kitchen brush, coat the pork tenderloin rolls with the reserved marinade. Place pork in a roasting pan and roast 20 minutes, or until meat is pale pink inside. Let stand for 5 minutes before cutting. Cut slices about ½ inch thick.

5. Serve the pork loin slices arranged on the tomato confit.