Entree: Mexico – Yucatan Peninsula, Quintana Roo – Lomitos de Valladolid (Pork Lomitos in Tomato Sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1.5 lb (680 g) pork tenderloin, trimmed and cut into 1/2-inch (1.3 cm) medallions
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil (or rendered pork lard)
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced (about 12 g)
- 1 tbsp (15 g) achiote paste (recado rojo)
- 2 tbsp (33 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock (or water)
- 2 tbsp (30 ml) sour orange juice (naranja agria) or 1 tbsp orange juice + 1 tbsp lime juice
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1.3 cm) rounds (about 6 oz / 170 g)
- 1 small habanero pepper, stemmed (optional; leave whole for flavor or slice for heat)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- To serve: 3 cups (540 g) cooked white rice or 12 corn tortillas, warmed

Instructions

Short Description:
Tender pork medallions simmered in a spiced tomato-achiote sauce with potatoes and carrots, served with warm tortillas or rice. This hearty one-pot lomitos dish reflects the tomato-forward adaptations found on the Yucatan Peninsula.

Regional Notes:
This Quintana Roo / Yucatan Peninsula variation uses a tomato-based sauce brightened with sour orange (naranja agria) and colored gently with achiote (recado rojo), reflecting coastal Mayan and Spanish influences rather than the purely achiote-dominant recados from inland Yucatan. Habanero is optional for a true peninsula heat.

1. Pat pork medallions dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium-high heat.
2. Brown pork medallions in batches, 1–2 minutes per side, until golden but not fully cooked through; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add the sliced onion and sauté 5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
4. Stir in 1 tbsp (15 g) achiote paste and 2 tbsp (33 g) tomato paste; cook 1 minute to bloom the spices and deepen color.
5. Add 14 oz (400 g) crushed tomatoes, 1 cup (240 ml) chicken stock, 2 tbsp (30 ml) sour orange juice, 1 tsp (1 g) dried Mexican oregano, 1/2 tsp (1 g) ground cumin, and 1 bay leaf. Stir to combine and bring to a gentle simmer.
6. Return the browned pork to the pot, nestle in the 2 medium potatoes (12 oz / 340 g) and 2 carrots (6 oz / 170 g). Add the whole habanero if using. Cover, reduce heat to low, and simmer gently 25–30 minutes, or until pork is cooked through and vegetables are tender.
7. Taste and adjust seasoning with more salt if needed. Remove and discard the bay leaf; remove habanero if you added it whole and prefer less heat.
8. Serve lomitos hot, garnished with 2 tbsp (8 g) chopped cilantro, alongside warm corn tortillas or spooned over cooked white rice.