Portuguese Roasted Pork Loin | Citrus Port Wine Recipe
Why You Will Love This Recipe
There is something wonderfully comforting about a roasting dinner filling the kitchen. This Portuguese roasted pork loin is a favorite of mine for lazy weekends. The citrus marinated pork roast becomes so tender, while the pan drippings blend with honey to create a cozy meal. It is a traditional Portuguese pork loin with tangerine that your whole family will absolutely love.
Tips for Success
• If you can’t find Port wine, you can substitute it with a sweet red wine or even a splash of brandy mixed with grape juice for a similar flavor profile.
• Add some heat by including a pinch of cayenne pepper or a diced jalapeño to the marinade for those who enjoy a bit of spice.
• For a different citrus flavor, you can replace the tangerine juice with orange juice or add grapefruit juice for a more tart taste.
• If you don’t have fresh coriander, parsley or basil can provide a nice herbal note to the dish as a substitute.
• Consider adding vegetables like carrots and potatoes to the roasting pan for a complete meal that cooks alongside the pork.
Frequently Asked Questions
What can I substitute for Port wine in this recipe?
You can use red grape juice or a combination of red wine and a little extra honey to mimic the sweetness of Port wine.
How should I store leftover Portuguese roasted pork loin?
Store any leftover pork loin in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
What can I do if the pork loin is drying out while roasting?
If the pork loin is drying out, baste it more frequently with the sauce or add a little water or broth to the roasting pan to create steam.
Recommended Drink Pairings
- Port Wine: This wine complements the dish's citrus and sweet elements, enhancing the overall flavor profile.
- Chenin Blanc: A dry Chenin Blanc offers acidity that balances the richness of the pork and the sweetness of the honey.
- Ginger Ale: The spiciness of ginger ale provides a refreshing contrast to the savory pork and citrus notes.
- Sparkling Water: A crisp sparkling water cleanses the palate between bites, allowing the flavors to shine.
- Espresso: A strong espresso after the meal can provide a nice contrast to the sweetness of the dish.
Ingredients
Equipment:
Directions
- Season the pork loin evenly with salt and the juice of half a lemon.
- Let the meat rest in the refrigerator for 2 to 3 hours, or overnight for deeper flavor.
- Combine the remaining lemon juice, tangerine juice, onion, garlic, honey, Port wine, sweet paprika, and olive oil in a tall container.
- Blend the mixture until smooth using an immersion blender, then stir in the fresh coriander sprigs.
- Place the marinated pork loin into a roasting pan and drizzle it with a small amount of olive oil.
- Roast in a preheated oven at 180°C (350°F).
- Baste the pork loin with the blended citrus and Port wine mixture as soon as it begins to brown.
- Turn the meat occasionally while roasting, continuing to add the sauce little by little to keep it moist.
- Remove the pork loin from the oven when it is almost fully cooked and slice it into even portions.
- Drizzle the sliced meat generously with the remaining pan sauce.
- Return the sliced pork to the oven for a final 10 minutes to caramelize and absorb the flavors.
Adapted from a Recipe by: As Receitas la de Casa
Nutritional Facts (Per Serving)
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