Lomites of pork to mustard and honey with mashed potatoes

Cut on the onion and put it with a bit of olive oil on a baking tray.

Degrease the pork loin, skim and put on the onion.

In a well apart, mix the mustard, chopped cilantro, honey, chopped garlic tooth, salt and pepper to taste and stir.

Brush the pounding with plenty of mustard dressing on all sides and let it rest 15 minutes.

Add beer on the onion to add moisture to cooking and prebeaten oven at 180 ° C. Bake Lomito for 1 hour and 30 minutes at 170 ° C.

Remove Lomito and let cool before cutting. Keep the cooking juice, because it will serve to heat the pounds in its juice or serve over them.

For the puree: wash and peel the potatoes. In a pot, kick the potatoes in boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add butter and stir up to homogenize. Incorporate milk to achieve the desired consistency.

Serve the lomito accompanied by puree.

Camila Rivera. @LecipesDelaCami. Adapted.