2
cucharaditas de hojas de hojas de romero fresco picadas
1
diente de ajo, machacado
2
cucharaditas de aceite vegetal
6
rebanadas de tocino
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Instrucciones
1
Precalienta el horno a 425°F. Pon sal y pimienta en todo el lomo. Mezcla en un tazón mediano el perejil, orégano, romero, ajo y aceite. Adhiere la mezcla a los lados y la parte superior de la carne, haciendo un poco de presión.
2
Coloca el filete en un molde para rostizar especial para horno, no hondo. Coloca las rebanadas de tocino en la parte superior del filete, metiendo las orillas por debajo del filete.
3
Hornea sin cubrir de 35 a 50 minutos o hasta que el termómetro indique 140°F para un término antes del punto (menos que término medio), o 155°F para término medio. Saca el lomo del horno, cúbrelo con papel de aluminio y déjalo reposar unos 15 minutos hasta que la temperatura suba 5°.
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