Pork Lomo Recipe Filipino Style: Tenderloin Braised in Tomatoes
Lean pork lomo simmered in a garlicky fresh tomato sauce: a quick, homey Filipino ulam that goes perfectly with hot rice.
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This pork lomo recipe turns lean pork tenderloin into a juicy, saucy Filipino ulam (main dish to eat with rice) by browning it, then braising it gently in garlic, onions and fresh tomatoes. It takes about an hour from start to finish and uses ingredients you can find in any Cebu or Davao wet market. The secret is a quick sear and a short, gentle simmer, so the lean meat stays tender.
What Is Pork Lomo?
Lomo is the Spanish-derived word Filipino butchers use for the pork tenderloin, the long, narrow and very lean muscle along the spine. Some markets also use lomo loosely for the loin, so ask your suki (regular vendor) for the tenderloin if you want the most tender cut.
Because tenderloin has very little fat, it cooks quickly and can dry out if boiled for too long. That is why this Filipino-style braise, closer to a light pinatisan or tomato guisado than a long stew, works so well. The tomatoes break down into a natural sauce that keeps every slice moist.
| Quick facts | |
|---|---|
| Cut | Pork tenderloin (lomo) |
| Cooking method | Sear, sauté, braise |
| Total time | About 1 hour |
| Serves | 4 with rice |
| Flavour | Savoury, slightly tangy, garlicky |
Ingredients
- 600 to 700 g pork tenderloin (lomo), trimmed of silver skin
- 1 tsp salt, plus more to taste
- 1/2 tsp ground black pepper
- 2 tbsp cooking oil
- 6 cloves garlic, minced
- 1 large red or white onion, sliced
- 5 to 6 ripe medium tomatoes, chopped
- 2 tbsp tomato paste or 1/2 cup tomato sauce (optional, for a richer colour)
- 1 tbsp fish sauce (patis)
- 1 tbsp soy sauce
- 1 cup water or pork broth
- 1 bay leaf (laurel)
- 1 tsp sugar, to balance acidity if needed
- 1 green bell pepper, sliced (optional)
- 2 long green chillies (siling haba), optional
- Chopped spring onion, to garnish
Instructions
- Pat the pork dry with paper towels. Cut it into medallions about 2 cm thick, or leave it whole if you prefer to slice after cooking. Season all over with salt and pepper.
- Heat the oil in a wide pan or kawali over medium-high heat. Sear the pork until browned on each side, about 2 minutes per side for medallions. Transfer to a plate. The inside should still be pink at this stage.
- Lower the heat to medium. In the same pan, sauté the garlic until fragrant and lightly golden, then add the onion and cook until soft.
- Add the chopped tomatoes. Press them with the back of your spoon and cook for 5 to 7 minutes until they collapse into a chunky sauce.
- Stir in the tomato paste (if using), fish sauce and soy sauce. Cook for 1 minute.
- Pour in the water or broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer.
- Return the pork and any juices to the pan. Cover and simmer gently for 15 to 20 minutes, turning once, until the pork is cooked through but still juicy.
- Taste the sauce. Add sugar if it is too sour and more fish sauce or salt if needed.
- Add the bell pepper and chillies in the last 3 minutes so they stay bright and slightly crisp.
- Garnish with spring onion and serve hot with steamed rice.
Pork Lomo Recipe Tips for Tender Meat
Tenderloin rewards a light touch. These small steps make the biggest difference:
- Do not skip the sear. Browning adds flavour that a plain boiled pork will never have.
- Simmer, never hard-boil. Rapid boiling tightens lean meat and makes it stringy.
- Use ripe tomatoes. Soft, deep-red market tomatoes give the best sauce. If yours are pale, add tomato paste.
- Check for doneness. Pork should be cooked through. A meat thermometer helps; many cooks aim for about 63 to 70°C in the centre followed by a short rest.
- Rest before slicing. Even five minutes makes the meat noticeably juicier.
Variations from Around the Philippines
Filipino home cooks love to adapt a basic tomato braise. Try one of these:
| Variation | What changes |
|---|---|
| Pork lomo afritada style | Add cubed potatoes and carrots with the water, simmer until tender |
| Menudo-inspired | Add diced liver, raisins and a splash of soy sauce |
| Creamy version | Stir in a little evaporated milk or cream at the end |
| Spicy Bisaya style | Use siling labuyo (bird's eye chilli) and extra garlic |
| Lighter version | Skip tomato paste, add more fresh tomatoes and pechay |
If you enjoy saucy pork dishes, you will also like our chicken and pork adobo recipe and the spicy Bicol Express, Davao style.
Buying Pork Lomo in Cebu and Davao
Wet markets such as Carbon Market in Cebu City and Bankerohan Public Market in Davao City sell fresh pork daily, and supermarkets carry vacuum-packed tenderloin. Prices change often and vary by city and season, so check with your butcher. Tenderloin is usually one of the pricier pork cuts, but there is almost no waste.
Ask the butcher to remove the silver skin, the thin, shiny membrane on one side, because it turns chewy when cooked.
What to Serve With Pork Lomo
Steamed white rice is the classic partner, or try it with puso (hanging rice) the way Cebuanos eat grilled meats. See our guide on how to make puso. A simple side of blanched kangkong or a light soup rounds out the meal, and our list of Filipino soups for rainy days has good ideas.
Leftovers keep in the fridge for up to three days in a covered container. Reheat gently with a splash of water so the meat does not dry out.
Frequently Asked Questions
What part of the pig is lomo?
In Filipino markets, lomo usually refers to the pork tenderloin, the lean muscle along the spine. Some vendors use the word for the loin as well, so ask for tenderloin specifically.
How do I keep pork lomo from getting tough?
Sear it quickly, then simmer gently instead of boiling hard, and do not overcook it. Resting the meat for a few minutes before slicing also keeps it juicy.
Can I use canned tomatoes for this pork lomo recipe?
Yes. Use about one 400 g can of chopped tomatoes in place of the fresh ones, and reduce the simmering liquid slightly since canned tomatoes are already juicy.
Can I cook pork lomo in a pressure cooker?
You can, but tenderloin is already tender and can overcook quickly. If you use one, keep the cooking time very short and check the manufacturer's guidance.
