Pork loin is a very popular cut in Latin American cuisine and has been appreciated since colonial times, when indigenous techniques began to be combined with European influences. This cut comes from the dorsal part of the pig and its versatility has made it highly valued in various countries. In Mexico, for example, it is simply known as "lomo de cerdo" (pork loin), while in countries like Argentina and Chile it can be found under the name "bife de cerdo" or "peceto de cerdo". In Colombia and Venezuela, its use in stews and roasts is also common, and although the term may vary, the popularity of this cut remains constant in regional gastronomy.
The traditional preparation of pork loin usually includes the use of local herbs and spices like rosemary and garlic, combined with fresh vegetables and techniques such as searing and slow cooking to achieve a tender and juicy flavor. The Mediterranean influence is reflected in the use of olive oil and red wine vinegar, ingredients that enhance the original flavor of the meat and give it a special texture.
