Lomo Calories

The lomo described here is pork. In some Latin American menus, lomo can refer to beef loin instead, so the dish or product description matters when you see the word on its own.

Not always. Lomo generally refers to pork loin, while pork tenderloin is a smaller, especially tender muscle and is often called solomillo in Spanish. Naming varies, so the cut may not be identical.

Cook lomo just until done, since this lean cut dries out when overcooked. Sear it in a hot pan or roast it, use a thermometer for a whole piece, and let it rest briefly before slicing.

A whole piece of pork lomo should reach an internal temperature of 145°F (63°C), then rest for 3 minutes before cutting. Ground pork requires a higher temperature, so this guidance is for an intact cut.

No. Fresh lomo is a minimally processed cut of pork, while lomo embuchado is pork loin that has been seasoned, cured, and dried. They differ in preparation and should not be treated as the same product.

Yes, lomo can be grilled. Because it is lean, use a moderately hot grill and avoid leaving thin pieces over the heat too long. Rest the meat briefly after cooking so it stays juicier.

Lomo saltado is a Peruvian stir-fry, not the name of a cut of meat. It is commonly made with beef, although recipes can vary; the word lomo in the dish name does not mean this pork lomo.

Raw lomo generally keeps for 3–5 days in a refrigerator at 40°F (4°C) or below. Store it sealed on a low shelf to prevent drips from reaching other foods, and cook it promptly after thawing.

Yes. Wrap lomo tightly in freezer-safe packaging to limit air exposure, then thaw it in the refrigerator rather than on the counter. Cook thawed meat soon after defrosting and avoid refreezing it raw.