Tuga Pops − Wednesday, August 28, 2019, 7 Years ago in Pork Recipes

4 out of 5 with 67 ratings

Portuguese Pork Tenderloin Recipe With Port Wine Marinade

Name: Portuguese Pork Tenderloin Recipe With Port Wine Marinade
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 2 pork tenderloins (approx. 1 kg / 2.2 lbs); Juice of 1 lemon (approx. 45 ml / 3 tbsp); Juice from 2 oranges (approx. 120 ml / 0.5 cup); 1 small onion; 10 cloves of garlic; 2 tablespoons of honey (approx. 42 g / 1.5 oz); Port wine to taste (approx. 60 ml / 0.25 cup); 1 teaspoon of red pepper sauce (approx. 5 ml); 1 cup of olive oil (approx. 240 ml); 1 chili pepper without seeds; 1 strip of red bell pepper

Make this authentic Portuguese pork tenderloin recipe. The citrus and Port wine marinade ensures juicy, tender meat with a bold, aromatic garlic finish.

1 h 25 min 4 servings Easy Prep time 15 min Cooking Time 1 h 10 min

Pork Recipes

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You will love this Portuguese Pork Tenderloin Recipe With Port Wine Marinade

This authentic Portuguese pork tenderloin recipe delivers a succulent, golden-brown roast infused with a traditional citrus and port wine emulsion. By utilizing a high-heat roasting technique followed by a concentrated pan-glaze, the meat achieves a superior texture. This roasted pork tenderloin marinade balances honey and garlic, providing the definitive answer for a Portuguese bifana style roast.

Ingredients

2 pork tenderloins (approx. 1 kg / 2.2 lbs)Juice of 1 lemon (approx. 45 ml / 3 tbsp)Juice from 2 oranges (approx. 120 ml / 0.5 cup)1 small onion10 cloves of garlic2 tablespoons of honey (approx. 42 g / 1.5 oz)Port wine to taste (approx. 60 ml / 0.25 cup)1 teaspoon of red pepper sauce (approx. 5 ml)1 cup of olive oil (approx. 240 ml)1 chili pepper without seeds1 strip of red bell pepper

Equipment:

Roasting panHand blenderMixing bowlChef knifeMeat thermometerCutting board

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Season the pork tenderloins with the lemon juice and salt and let marinate for 2 to 3 hours or overnight.
Combine the remaining ingredients in a bowl and blend it with a hand blender until smooth.
Roast the tenderloins with only a drizzle of olive oil at 200°C or 400°F for about 1 hour.
When the meat starts to color, drizzle a portion of the blended preparation over it.
Turn the tenderloins and drizzle more sauce over the other side while reserving some for the final step.
When the pork is almost cooked and reaches an internal temperature of 63°C or 145°F, remove from the oven.
Cut the tenderloins into thick slices and drizzle the remaining sauce over the meat.
Bake for another 10 minutes to caramelize the juices and serve.

Recipe Tips

•

For optimal flavor, marinate the pork tenderloins for at least 4 hours, or overnight if possible. This allows the citrus and Port wine to penetrate the meat more thoroughly, enhancing the overall taste.

•

When cooking the pork, be careful not to overcook it. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). This will keep the meat juicy and tender rather than dry and tough.

•

A common mistake is not balancing the acidity from the citrus juices and the sweetness from the honey. If the marinade tastes too acidic, add a bit more honey to balance the flavors. Conversely, if it's too sweet, add a splash more lemon juice or a pinch of salt.

Adapted from a Recipe by: Receitas de Portugal

Nutritional Facts (Per Serving)

Calories

310 kcal

Fat

18 g

Carbs

9 g

Protein

28 g

Frequently Asked Questions

Can I substitute the port wine with something else if I don't have it?

Yes, you can substitute port wine with a mixture of grape juice and a splash of vinegar for acidity, or use red wine if you prefer. Keep in mind that the flavor profile will change somewhat, but it will still work well for marinating the pork.

How should I store leftovers from the pork tenderloin?

Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork and warm it gently in a microwave or in a pan over low heat to prevent it from drying out.

What should I do if my pork tenderloin is dry after roasting?

If your pork tenderloin turns out dry, consider slicing the meat and serving it with the reserved sauce to add moisture. For future attempts, monitor the internal temperature closely, and remove the pork from the oven as soon as it reaches 63°C (145°F) to keep it juicy.

Recommended Drink Pairings

Wine

Portuguese: Douro Red Blend - This wine's rich fruitiness and subtle spice complement the sweetness of the marinade and the savory flavors of the pork.

General: Pinot Noir - A light to medium-bodied Pinot Noir offers soft tannins and red fruit flavors that enhance the dish without overpowering it.

Beer

Portuguese: Super Bock - This lager provides a crisp, clean finish that balances the richness of the pork and the sweetness of the marinade.

General: Amber Ale - An amber ale with its caramel notes and moderate hops pairs well with the dish's sweet and savory elements.

Other Beverages

Port Wine: A glass of Port wine enhances the dish's flavor profile, echoing the marinade's sweetness while adding depth.

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