Best Portuguese Pork Tenderloin Lombo à Portuguesa Recipes

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.

PORTUGUESE PORK ALENTEJANA

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.

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.