Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Iliana de la Vega’s Chilean-Style Pork Sandwiches

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Iliana de la Vega’s Chilean-Style Pork Sandwiches

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.

6

Servings

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.

40 minutes

Reviews
Patti B.

This pork was absolutely delicious and easy to make. I halved the recipe for myself and have another half to make again.The mayo sauce was SO good and was a perfect companion for the pork.

Marla K.

Ok this really was a spectacular sandwich. The tender pork with the fresh tomato and avocado, plus the creamy tangy sauce and the toasted bun..stop it. So good. All three generations in my house loved it.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.