PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
PORTUGUESE PORK TENDERLOIN
I won a contest to attend a cooking school in Portugal, where the chef laughed at all ideas of cooking light. This is my version of one his recipe, where I cut back on the olive oil and heavy cream. It reminds me of the flavors of Miguel's roast, but I don't feel guilty about eating it.-Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 40-45 minutes or until tender, stirring occasionally. , Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside., Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm., Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired.
Nutrition Facts : Calories 595 calories, Fat 22g fat (7g saturated fat), Cholesterol 142mg cholesterol, Sodium 569mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 49g protein.
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.
PORTUGUESE PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
ROASTED PORTUGUESE PORK LOIN WITH HOMEMADE PIMENTA MOIDA
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Using a sharp knife, score the fat on the top of the roast in a crosshatch pattern, cutting just into the meat layer so the marinade can penetrate it. Place the roast in a baking pan and season on all sides with 2 teaspoons salt and 1 teaspoon pepper. Pat the garlic all over the roast, then coat on all sides with the pimenta moida, rubbing the seasonings into the slits on the top of the roast. Sprinkle the cilantro all over the roast, then drizzle with 1/2 cup of the oil, and rub all the seasonings to evenly distribute. Cover with plastic wrap, and refrigerate overnight.
- Allow the roast to come to room temperature, 1 1/2 to 2 hours. Preheat the oven to 425 degrees F. Transfer the roast to a baking pan large enough to hold it and the potatoes in one layer. Drizzle some of the marinade juices over the top of the roast. Place the potatoes in the first pan and toss with the remaining marinade. Add the potatoes and marinade to the roast, arranging the potatoes around it; sprinkle the potatoes with the remaining 1/4 teaspoon salt and pinch of pepper, and drizzle with the remaining 2 tablespoons oil. Roast the pork until lightly golden and the slits on top of the roast have opened up, 25 to 30 minutes.
- Reduce the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the center of the roast registers 140 degrees F, 35 to 40 minutes longer. Remove from the oven and set aside to rest at least 15 minutes before serving. (If the potatoes are not yet golden around the edges and cooked through, transfer the roast to a plate, then return the potatoes to the oven and roast for 10 to 15 minutes longer while the meat rests.) Carve the roast into thin slices and serve with the potatoes, drizzling any pan drippings over the pork.
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
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