Name: Lomo de cerdo con moras o lulos
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Colombian
Ingredients: 1 kg boneless pork loin roast, tied if needed for even thickness; 9 g garlic cloves, crushed (about 3 cloves); 8 g fine salt; 2 g freshly ground black pepper; 5 ml neutral oil for the roasting pan; 250 g lulo pulp, fresh or unsweetened frozen and thawed; 240 ml water; 240 ml dry red wine; 100 g granulated sugar; 5 ml lemon juice; 250 g long-grain white rice, rinsed; 500 ml water; 2 g fine salt

Wide view of sliced roast pork with lulo sauce and white rice, with whole lulo fruits on a warm dining table.

Region Nariño, Andean Colombia

Category Oven-roasted pork main course

Yield 5 portions

Active time About 30 minutes

Cooking time About 75 minutes

Ingredients ↓

Overview

Lomo de cerdo con moras o lulos

Nariño-style roast pork loin with a tart lulo and red-wine sauce.

In Nariño, oven-roasted pork loin is served with a fruit sauce made with mora (Andean blackberry) and wine, or with lulo. The Colombian Ministry of Culture inventory records both branches, and the Gran Libro de la Cocina Colombiana gives them as alternatives in one recipe. This edition follows the lulo version, leaving the blackberry version to its separate recipe.

The pork is seasoned with garlic, salt and pepper, roasted and basted with its own juices. Meanwhile, lulo pulp simmers with dry red wine and sugar until glossy. The sliced roast is coated with the sauce and returned briefly to the oven. Plain white rice is the documented accompaniment and balances the fruit’s tartness.

This practical five-portion version measures the ingredients in grams and millilitres. It keeps the source’s roast, fruit-wine syrup, lemon and rice, but uses less sugar than the older printed formula. Lulo pulp varies in acidity and moisture, so reduce the sauce by texture rather than relying on the clock alone.

Ingredients

Pork

1 kg boneless pork loin roast, tied if needed for even thickness
9 g garlic cloves, crushed (about 3 cloves)
8 g fine salt
2 g freshly ground black pepper
5 ml neutral oil for the roasting pan

Lulo-wine sauce

250 g lulo pulp, fresh or unsweetened frozen and thawed
240 ml water
240 ml dry red wine
100 g granulated sugar
5 ml lemon juice

White rice

250 g long-grain white rice, rinsed
500 ml water
2 g fine salt

Method

Season the pork and heat the oven Heat the oven to 177°C. Pat the pork dry and rub it with the crushed garlic, 8 g salt and pepper. Lightly oil a roasting pan and set the pork in it. Keep raw-meat utensils and surfaces separate from the rice and ready-to-eat foods; wash your hands after handling the pork.
Roast and baste Roast uncovered, basting once or twice with the pan juices. Begin checking the centre before the one-hour mark; the exact time depends on the roast’s shape and the oven. Insert a clean thermometer into the thickest part. Remove the whole-muscle pork roast when it reaches 62.8°C and rest it on a clean platter for at least 3 minutes before slicing.
Simmer the lulo sauce While the pork cooks, combine the lulo pulp, wine, 240 ml water and sugar in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Cook uncovered until the fruit softens and the liquid becomes glossy and lightly syrupy, usually about 15–20 minutes. Stir in the lemon juice. Keep the sauce warm over low heat; it will thicken as it cools.
Cook the rice and glaze the pork Put the rinsed rice, remaining 500 ml water and 2 g salt in a covered saucepan. Bring to a boil, reduce to low and cook for 15–18 minutes, until tender and the water is absorbed. Rest covered for 10 minutes. Slice the rested pork, spoon the lulo sauce over it and return the slices to the warm oven for 3–5 minutes, just until hot and glazed. Serve with rice.

Practical guidance

Practical

Nutrition per serving

This rounded estimate uses ingredient quantities and USDA composition proxies for pork, lulo pulp, rice, sugar and wine, including the measured salt. The amount of sauce eaten, retained wine, pan drippings and fruit solids can change the final values.

Equipment

Oven, roasting pan, small saucepan, lidded saucepan for rice, knife, cutting board, spoon for basting and an instant-read food thermometer.

Practical guidance

1. Use a thermometer rather than relying on the clock. A narrow tenderloin cooks faster than a broad loin roast; check early and place the probe in the thickest centre. 2. Baste the pork only with its own pan juices. Do not use sauce that has touched raw meat. If you want to add pan juices to the sauce, skim off excess fat after the pork is cooked. 3. Keep the sauce at a gentle simmer. If it becomes too thick before the pork is ready, stir in a spoonful of water; if it is too loose, simmer it a little longer. Lulo pulp may contain edible seeds and its moisture varies. 4. Fresh lulo pulp or unsweetened frozen pulp works here. Sweetened juice or concentrate is not a direct substitute; it would make the sauce too sweet and change its texture. The source also documents mora as the alternate fruit. 5. Wine may contain sulfites, and cooking does not guarantee that all alcohol evaporates. Check the bottle label if sulfites are a concern. Refrigerate pork, sauce and rice in shallow covered containers within 2 hours; use within 3–4 days and reheat leftovers to 73.9°C.

Allergens and food safety

Wine may contain sulfites; check its label if needed. Keep raw pork and its juices separate from cooked food. Roast whole pork to at least 62.8°C at the centre and let it rest for at least 3 minutes. Refrigerate leftovers within 2 hours and reheat to 73.9°C.

Final notes

1: Nariño’s documented fruit-sauce pairing allows mora or lulo; this edition uses the tart lulo branch. 2: Serve the roast with plain white rice so the glossy fruit-and-wine sauce remains the focus.

Nutrition per serving

Serving basis: 1 of 5 portions, including about 200 g raw pork, 50 g dry rice and a share of sauce
Calories: 580 kcal
Carbohydrates: 65 g
Protein: 45 g
Fat: 9 g
Fibre: 2 g
Sodium: 900 mg

Lomo de cerdo con moras o lulos

Ingredients

Pork

Lulo-wine sauce

White rice

Method

Practical

Nutrition per serving

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Carne afanada

Carne asada al estilo llanero

Carne sudada