PICKLED PORK TENDERLOIN (PORTUGAL)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Dorothy L. Smith, Virginia, Illinois
Provided by NELady
Categories Pork
Time P2DT20m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Place cubed pork in a crock; cover with equal parts of vinegar and water.
- Add the salt, garlic and pepper.
- Cover and chill for 48 hours.
- Drain and panfry in small amounts of fat until done.
Nutrition Facts : Calories 206.8, Fat 8.2, SaturatedFat 2.8, Cholesterol 99.8, Sodium 461.8, Carbohydrate 0.3, Fiber 0.1, Protein 31.1
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PICKLED PORK TENDERLOIN
Steps:
- Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
- To cook, preheat the oven to 425 degrees.
- Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
- Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
PORTUGUESE PORK TENDERLOIN
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
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.
More about "pickled pork tenderloin portugal recipes"
PORTUGUESE PORK TENDERLOIN - PIQUANT POST
PORTUGUESE PORK TENDERLOIN WITH BEER RECIPE
From portugueserecipes.ca
PORTUGUESE CACOILA RECIPE – CARNE DE VINHA D’ALHOS
From kitchendreaming.com
PORK MEDALLIONS PORTUGUESE - A FAMILY FEAST®
From afamilyfeast.com
PICKLED PORK TENDERLOIN (PORTUGAL) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
PORTUGUESE ROASTED PORK TENDERLOIN WITH SAUCE RECIPE
From portugueserecipes.ca
PICKLED PORK TENDERLOIN PORTUGAL RECIPES- RECIPERT
From recipert.com
PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA …
From photosandfood.ca
PICKLED PORK TENDERLOIN PORTUGAL FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
PICKLED PORK TENDERLOIN (PORTUGAL) – RECIPE WISE
From recipewise.net
PORTUGUESE PORK TENDERLOIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
EASY BAKED PORK TENDERLOIN RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
VINHA D'ALHOS - PORTUGUESE PORK RECIPE ON FOOD52
From food52.com
PORTUGUESE PORK TENDERLOIN RECIPE
From portugueserecipes.ca
THE DAILY MEAL
PORTUGUESE PICKLED PORK - RECIPE - COOKS.COM
From cooks.com
SEVEN DAY PICKLED PORK RECIPE | CAMELLIA BRAND
From camelliabrand.com
BEST PICKLED PORK TENDERLOIN PORTUGAL RECIPES - RECIPERT.COM
From recipert.com
You'll also love