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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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This Portuguese pork tenderloin with rosemary and paprika (lombo de porco com alecrim e colorau) makes a delicious dinner, serve with sautéed vegetables and white rice.
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Portuguese Pork Tenderloin with Rosemary Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Very Easy
Servings:
6
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Portuguese Pork Tenderloin with Rosemary Recipe

Portuguese Pork Tenderloin with Rosemary Recipe

Posted in: Pork
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4 out of 5 with 17 ratings
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Ingredients

3 lb boneless pork loin1 sprig of rosemary1 bay leaf1 tablespoon of sweet paprika1 teaspoon of garlic powderHot pepper and salt (to taste)3 tablespoons of olive oil3/4 cup of white wine Get Portuguese ingredients & stuff Get Portuguese ingredients and other stuff
This site uses US measurements.

Directions

  1. Put all the seasonings, the olive oil and the white wine in a big zip (sealable) plastic bag and mix well.
  2. Add the meat to the bag, seal the bag and place it in the refrigerator at least 6 hours or from one day to the other.
  3. Preheat the oven to 200ºC or 400ºF, place the meat on a baking sheet and pour marinade over it.
  4. Bake for about 1 hour and 10 minutes.
  5. Serve with sautéed vegetables and a good white rice.
Recipe & Photo Credit: nozmoscadaegengibre.blogspot.pt


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