Portuguese Pork Tenderloin Lombo à Portuguesa Recipes

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PORTUGUESE PORK TENDERLOIN



Portuguese Pork Tenderloin image

Make and share this Portuguese Pork Tenderloin recipe from Food.com.

Provided by Graybert

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin, trimmed
2 tablespoons flour
salt
pepper
paprika
1 tablespoon butter
1 onion, sliced
1/2 lb mushroom, sliced
2/3 cup dry white wine
1/4 teaspoon rosemary
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped

Steps:

  • Season flour with salt, pepper and paprika.
  • Roll tenderloin in seasoned flour.
  • Saute pork in butter until golden brown.
  • Add sliced onions and mushrooms.
  • Saute for a minute or two.
  • Add wine and rosemary.
  • Cover and cook over low heat for 45 to 60 minutes, or until done.
  • Add lemon juice and parsley just before serving.

PORTUGUESE PORK ALENTEJANA



Portuguese Pork Alentejana image

An original Portuguese recipe with pork and clams.

Provided by John Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 7h10m

Yield 6

Number Of Ingredients 14

1 ½ cups dry white wine
1 teaspoon paprika
2 ½ teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
¼ teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
¼ cup chopped fresh parsley

Steps:

  • In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
  • Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
  • Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
  • In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
  • Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g

PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)



Portuguese Pork Tenderloin (Lombo à portuguesa) image

Number Of Ingredients 9

4 pounds pork tenderloin
1/2 bottle good wine or apple cider
3 lemons, juiced
1 clove garlic, crushed
2 onions, finely chopped
1 bay leaf
2 tablespoons parsley
1/4 teaspoon pepper
2 tomatoes chopped

Steps:

  • Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

Nutrition Facts : Nutritional Facts Serves

PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)



Portuguese Pork (Porco Frita á La Portuguesa) image

This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it.

Provided by PhilH

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork loin or 1 1/2 lbs lean boneless pork
8 garlic cloves, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon bay leaf powder or 4 -6 whole bay leaves
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, juice of, whole
6 tablespoons olive oil
1/4 cup white wine (no more than a good splash)
potato, qty (cut into small 1-inch cubes)

Steps:

  • Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
  • Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
  • During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
  • For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
  • Cooking time does not include marinading.

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