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Iliana de la Vega’s Chilean-Style Pork Sandwiches

6 Servings

40 minutes

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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.




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


  • teaspoons dried oregano, divided

  • 1

    teaspoon ground cumin


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Jennifer B.
November 19, 2022
Great sandwiches!
I also halved the recipe and it made eight slider sandwiches. I skipped the avocado, just not a fan. But the seasoned run and mayo were fantastic!
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.