Portuguese Roasted Pork Loin with Port Wine Recipe
This authentic Portuguese roasted pork loin uses a citrus-salt brine and a rich port wine pork recipe to create incredibly tender meat. Unlike standard roasts, this version utilizes a "magic wand" blended herb and wine mixture applied throughout the roasting process. The result is a deeply caramelized crust and a savory, sophisticated port wine sauce that defines traditional Luso-Atlantic cuisine.
Ingredients
Directions
- Spice up the pork loin with the juice of half a lemon and salt.
- Allow it to stand for 2 to 3 hours (or from one day to the next).
- Put all the remaining ingredients, except the parsley together and mix them, grinding them with the magic wand.
- Now add the parsley.
- Take the pork loin and roast it with a little olive oil .
- When it starts changing color sprinkle with a little of the mixture.
- Keep turning the loin and sprinkling the mixture ocasionally.
- When almost done, cut it into slices and sprinkle with the remaining mixture.
- Bake for another 10 minutes.
- Remove form the oven, let it cool a bit and serve.
Adapted from a Recipe by: Unknown
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the port wine with another type of wine?
Yes, you can substitute port wine with a sweet red wine like Madeira or even a fruity wine like Merlot. Alternatively, a combination of red wine and a bit of sugar can mimic the sweetness of port.
How should I store leftovers from this recipe?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices of the pork loin for up to 3 months; make sure to wrap them tightly to prevent freezer burn.
What should I do if the pork loin is cooking unevenly?
If the pork loin is cooking unevenly, make sure to rotate it in the oven regularly. If one side is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning while the other side cooks.
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