Chilean Rolled Pork Roast with Cumin and Garlic

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A classic Chilean country-style rolled pork roast that is the centerpiece of family gatherings and Fiestas Patrias celebrations. The butterflied pork loin is slathered with a bold garlic-cumin paste, rolled tightly, browned, and roasted until juicy with a fragrant pan jus of onion, bay, and white wine.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 3 gSugar
• 44 gProtein
• 520 mgSodium
• 780 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 5 mgVitamin C
• 2600 mcgVitamin A

Ingredients

For the pork and seasoning paste

• 1 boneless pork loin (about 3 lb / 1.4 kg), butterflied
• 8 cloves garlic, finely minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Chilean white wine or dry white wine

For the roasting pan

• 1 large yellow onion, sliced into thick rings
• 2 carrots, peeled and cut into 2-inch chunks
• 3 cloves garlic, smashed
• 2 bay leaves (Chilean or Turkish)
• 1 cup chicken or pork stock
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Pat the butterflied pork loin dry and pound it to an even 3/4-inch thickness between two sheets of plastic wrap. In a small bowl, mash the minced garlic, olive oil, cumin, oregano, paprika, salt, pepper, and wine into a thick paste.
2. Rub the garlic-cumin paste evenly over the entire surface of the pork, massaging it into the meat. Starting from one long side, roll the pork tightly into a compact cylinder and tie it at 1 1/2-inch intervals with kitchen twine. Season the outside generously with salt and pepper.
3. Preheat the oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large Dutch oven or heavy roasting pan over medium-high heat. Sear the rolled pork on all sides until deeply golden, about 8 minutes total. Transfer the pork to a plate.
4. Scatter the sliced onion, carrots, and smashed garlic in the roasting pan and pour in the wine and stock. Tuck in the bay leaves and return the pork to the pan, setting it on top of the vegetables. Cover tightly with a lid or foil.
5. Roast for 50 minutes, basting every 15 minutes with the pan juices, until an instant-read thermometer inserted into the center registers 145°F (63°C). If the roast browns too quickly, tent loosely with foil.
6. Transfer the roast to a cutting board, loosely tent with foil, and let rest for 10 minutes. Meanwhile, simmer the pan juices and vegetables on the stovetop for 5 minutes, mashing the soft garlic into the sauce; taste and adjust seasoning.
7. Remove the twine and slice the roast into 1-inch medallions. Spoon the warm pan jus and roasted vegetables over each portion and serve immediately with pebre, boiled potatoes, or crusty bread.

Cook’s Notes

• Butterflying the loin yourself is cheaper than buying a pre-butterflied roast: simply slice horizontally through the middle, stopping about 1 inch from the edge, then open it like a book.
• For the most authentic flavor, use merkén (Chilean smoked chili powder) in place of or alongside the sweet paprika.
• A day of marinating the seasoned, tied roast in the refrigerator deepens the garlic-cumin flavor dramatically.
• Always pull the pork at 145°F internal; it will coast up to a perfect juicy medium while resting and stay tender.
• Save the roasted garlic-onion pan jus — it is liquid gold and irreplaceable for soaking up with bread or drizzling over mashed potatoes.

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