Best Portuguese Pork Tenderloin Recipes

PORTUGUESE PORK TENDERLOIN

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.

PORTUGUESE PORK TENDERLOIN

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 TENDERLOIN (LOMBO à PORTUGUESA)

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.