This pork lomo saltado or Peruvian inspired pork stir fry recipe is prepared with pork tenderloin strips, red onions, garlic, peppers, tomatoes, cumin, vinegar, soy sauce, cilantro and green onions. Lomo saltado, also called lomito saltado, is a popular Peruvian dish – likely inspired by the Asian pepper steak stir fry. This dish is a perfect blend of Asian Latin fusion that mixes traditional Asian ingredients like soy sauce with Latin spices like cumin, hot peppers and cilantro.
Lomo saltado is typically made with beef, usually sirloin strips, but this variation is made with strips of pork tenderloin. The classic Peruvian version of this dish usually includes a hot pepper called aji Amarillo and doesn’t typically have bell peppers. I decided to use bell peppers since I love them in stir fries and also wanted to make a milder version, though I did use a mild red chili pepper to give it a light amount of heat. Based on your preference you can leave out the bell peppers and/or increase the amount of chili or aji peppers.
Pork lomo saltado or Peruvian inspired pork stir fry recipe made with pork tenderloin strips, red onions, garlic, peppers, tomatoes, cumin, vinegar, soy sauce, cilantro and green onions. Served with french fries and rice.
- 1 ½ to 2 lbs Smithfield Garlic & Herb marinated pork loin, cut into small strips
- 2-3 tablespoons of high heat resistant oil (peanut or avocado oil)
- 2 medium sized red onions, cut into thick slices or wedges
- 1-2 bell peppers, assorted colors – cut into thick slices
- 1-2 garlic cloves, sliced into thin strips
- 1 small red chili pepper or aji amarillo hot pepper, seeded and cut into small strips (can also replace with 1-2 tsp chili powder) – adjust to taste and spice preference
- 2-3 large tomatoes, cut into thick slices or wedges
- 2 teaspoons of cumin powder
- 3-4 tablespoons of balsamic vinegar
- 2 tablespoons of soy sauce
- 2-3 tablespoons of finely chopped cilantro
- 2 tablespoons of sliced green onions or scallions, about 2-3 stalks
- Salt and pepper to taste
- 4 large Russet potatoes, ~ 3 lbs, washed, peeled and cut into French fry strips
- A couple cups of oil for frying or couple of tablespoons of oil for baking
- Salt to taste
- In a large wok, heat 2 tablespoons of oil over high heat, add the strips of pork tenderloin and cook for about 10-12 minutes or until browned, stirring frequently.
- Remove the pork pieces from the pan and keep aside on a warm plate.
- Add the onions, bell peppers, garlic and chili pepper or aji slices to the same wok where the pork was browned, add an additional tablespoon of oil if needed.
- Cook the onions and peppers over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning.
- Stir in the tomatoes and mix well.
- Add the reserved cooked pork tenderloin pieces, the ground cumin, balsamic vinegar, and soy sauce. Stir and continue cooking over high heat for about 2 minutes.
- Taste and add salt and pepper as needed.
- Remove from the heat and mix in the chopped cilantro and green onions.
- Soak the potato strips in cold water, then drain and let them dry completely.
- Heat the oil to 325 F in a deep fryer or deep pan.
- Add the potatoes and cook until they are tender, but don’t let them get any color, about 10 minutes depending on their thickness.
- Remove the fries and place them on top of paper towels to drain the grease and let them cool down. This can be done in advance before preparing the pork lomo saltado.
- As soon as the lomo saltado is done, re-heat the oil to 375 F and add the fries, cook until they are golden and crispy, about 5 minutes.
- Pre-heat the oven to 450F. Time this so that the fries are ready at the same time as the pork stir fry.
- Toss the potato strips or wedges with oil, and place them a lightly greased or lined baking sheet.
- Sprinkle with salt and bake for about 30-35 minutes or until browned and crispy.
- Serve the pork lomo saltado with the fries and rice. The fries can be mixed into the stir fry or served topped with the pork stir fry or on the side.
The Smithfield marinated pork tenderloin was perfect for this lomo saltado stir fry. I typically marinate the meat with herbs and spices before preparing this dish and the fact that is already marinated was a huge time saver. I tried three flavors of Smithfield’s marinated pork tenderloins, including the Mesquite, Rosemary & Olive Oil, and Garlic & Herb. They were all delicious, but I felt like the Garlic & Herb marinated tenderloin was the best match for this pork lomo saltado recipe – the garlic and herb seasonings worked great with the vegetables and spices in the stir fry.
I served this pork lomo saltado with the must-have side dishes of rice and French fries. If making traditional style fries from scratch, which are usually fried twice, I recommend frying them the first time in advance. Then have them ready to fry for the second time right after the pork lomo saltado is finished. Making oven baked fries is also another option and you can time it so that they finish baking at just around the same time as the stir fry – plus they’ll be much less greasier. And yes, you can always take a shortcut and use store bought frozen fries – also makes it easier from a time management/multitasking standpoint if they’re baked.
The fries can be mixed in with the pork lomo saltado stir fry, or can be served topped with the pork or on the side – it’s completely up to you. I also love serving cebollas encurtidas or lime pickled onions and aji criollo hot sauce with most Latin dishes, they can be served on the side or on top of this pork stir-fry.
Step by step preparation photos for Peruvian inspired pork lomo saltado
*Disclosure: This pork tenderloin lomo saltado recipe was created for Smithfield and I received compensation for this sponsored post. All photos, recipes, opinions and ideas are 100% my own.