Best Miners Pork Tenderloin Lombo à Mineira Recipes

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

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.

LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)

Steps:

• Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
• Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
• Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
• Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
• Heat remaining 2 teaspoons butter in pan over medium-high heat.
• Add pork to pan.
• Cook 5 minutes, turning to brown on all sides.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
• Return leek mixture to pan.
• Cover, reduce heat, and simmer 2 hours or until pork is tender.
• Remove pork from pan and increase heat to reduce leek sauce if too watery.
• Cut pork into 1/4-inch-thick slices.
• Serve with leek mixture.
• Garnish with parsley, if desired.
• *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

PORK TENDERLOIN ROAST (LOMBO à PAULISTA)

Steps:

• Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.

MINER'S PORK TENDERLOIN (LOMBO à MINEIRA)

Steps:

• Make as described for Lombo à paulista, but serve with sauce.