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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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

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.

Adapted from a Recipe by: Receitas de Portugal

Nutritional Facts (Per Serving)

Calories

310 kcal

Fat

18 g

Carbs

9 g

Protein

28 g

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Portuguese Pork Tenderloin Recipe With Port Wine Marinade

Ingredients

Equipment:

Directions

Nutritional Facts (Per Serving)

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