For oaxacan cuisine expert and restaurateur Iliana de la Vega, weeknight dinners demand sandwich-style simplicity. One favorite is Chilean lomito, which combines pork, avocado and tomato on a mayo-slathered roll. It’s “the best sandwich in the world,” de la Vega says. To make our version, in a small bowl, stir together 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt and 2 teaspoons black pepper. Cut two 1¼-pound pork tenderloins (trimmed of silver skin) in half crosswise, then pound each piece to a ½-inch thickness. Rub the pork with the seasoning mix. In a 12-inch skillet over medium-high, heat 2 tablespoons neutral oil until barely smoking. Add the pork and cook until well browned and the centers reach 135°F, 10 to 15 minutes. Transfer to a platter, tent with foil and let rest for about 10 minutes. In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon each Dijon and yellow mustard, 1 tablespoon lime juice, ½ teaspoon dried oregano and ½ teaspoon pepper. Roughly mash the flesh of 2 avocados in a bowl with a fork; season with salt and pepper. Thinly slice the pork against the grain, then return to the platter and toss with the juices. Split and toast 6 crusty, soft-crumbed rolls. Spread the mayonnaise mixture on each roll half. Add the avocado to the bottom halves, then top with the pork, tomato slices and upper halves of the rolls.
This article is free for a limited time. Become a member to get full access. Learn More.
Get Ready to Cook