FILLET OF PORK WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS)
Adapted from Dine around the World Cookbook, this recipe features in the Portuguese section and looks interesting. Posted for the ZWT REGION: Portugal.
Provided by kiwidutch
Categories Mussels
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven at 220°C (425°F).
- Brush pork with salt, pepper and the minced garlic. Heat the lard and add the pork fillet and cook for 40 minutes.
- Wash the mussels well. Heat olive oil in a large pot and sauté the onions until golden. Add the tomatoes and pepper, stirring well and cooking until the tomatoes are well cooked and soft.
- Add the wine to the tomato mixture and and simmer for a further 10 minutes.
- Add the mussels and cook for another 10 minutes, covered.
- Once the mussels are open taken them out and remove them from the shells, reserving the sauce in which they were cooked. Add flour to the sauce and stir on low heat to thicken. Add parsley and basil and extra salt to taste.
- Take cooked fillet and cut into slices, top the slices with mussels and sauce and cook in the oven at 240°C (475°F) for a further 10 minutes.
- Delicious served hot with bread.
Nutrition Facts : Calories 853.8, Fat 40.3, SaturatedFat 11.2, Cholesterol 213.8, Sodium 1161, Carbohydrate 29.9, Fiber 3.2, Sugar 7.2, Protein 78.5
PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)
This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.
Provided by Brian Holley
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
- Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
- Marinate overnight in the fridge.
- Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
- Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
- Cook the onion in the bacon fat till just soft, but, not browned.
- Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
- Add the clams, cover and cook for 10 minutes.
- Remove any clams that do not open.
- Serve with fries or fresh crusty bread.
Nutrition Facts : Calories 888.6, Fat 51.7, SaturatedFat 14.5, Cholesterol 229.9, Sodium 1993.1, Carbohydrate 15.8, Fiber 1.8, Sugar 4.7, Protein 75.6
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
LOMO ADOBADO (SPANISH MARINATED PORK LOIN)
An easy Spanish style pork tenderloin fillet. Also works with loin and steaks. Perfect with fresh bread and onions or with spicy rice and vegetables.
Provided by WPhipps1
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut pork into 1cm slices and add to a glass bowl
- Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
- Refrigerate for 1 hour minimum. (Best over night)
- To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
- Serve with fresh bread or rice and vegetables.
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
PORTUGUESE PORK LOIN SANDWICH (BIFES DE PORCO)
This is a simple recipe I learned to make for my husband. You can add a bay leaf to the marinating process but I usually forget to add it and it still tastes yummy!
Provided by MegaArtsygirl .
Categories Pork
Time 50m
Number Of Ingredients 8
Steps:
- 1. In a pyrex casserole, sprinkle half of the chopped garlic, pepper flakes, salt and a dash of vinegar.
- 2. Layer with the fillets and alternate the ingredients between layers. Cover and place in the fridge over night or in an hour if to be made on same day.
- 3. Heat up the oil in a heavy pan at medium heat. Lower if the first fillet starts splashing too much.
- 4. Preheat the oven at 350 degrees.
- 5. Place as many fillets in the pan and let cook about 4 minutes on each side or until lightly browned.
- 6. When the first batch of fillets are cooked place in a casserole and put in the warm oven.
- 7. Once all fillets are fried, place the sliced onion in the pan with the same oil used for the fillets on medium heat.
- 8. Once onions are browned, add the tomato paste and stir until the oil has a red tinge. Pour about 2 tablespoons of red wine vinegar and let it burn off for about 2 minutes. Take off heat.
- 9. Remove the fillets from the oven and pour the onion mixture over the fillets. You may put in the oven on BROIL for 2 minutes to caramelize the onion.
- 10. Serve the fillets in a toasted and crusty bun.
More about "fillet of pork with mussels lomo de porco com amêijoas food"
CREAMY SLOW COOKED PORK CASSEROLE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
PORK FILLET WITH MUSHROOMS - RECIPE - TASTYCRAZE.COM
From tastycraze.com
PORTUGUESE PORK AND CLAMS (CARNE DE PORCO à ALENTEJANA)
From easyportugueserecipes.com
ROAST TENDERLOIN OF PORK WITH MUSTARD AND CREME FRAICHE ...
From deliaonline.com
DELICIOUS TOMATO AND PORK CASSEROLE - LOVEFOODIES
From lovefoodies.com
SPANISH PORK WITH POTATOES RECIPE - BBC FOOD
From bbc.co.uk
PORK - COSTCO BUSINESS CENTRE
From costcobusinesscentre.ca
FILLET OF PORK WITH MUSSELS LOMO DE PORCO COM AMIJOAS ...
From tfrecipes.com
FILLET OF PORK WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS ...
From pinterest.com
10 BEST PORK TENDERLOIN WITH MUSHROOM CREAM SAUCE ... - YUMMLY
From yummly.com
PORK FILLET RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PORK TENDERLOIN WITH MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
PORK - MUSCLE FOOD
From musclefood.com
BALSAMIC GLAZED PORK FILLET - DAILY DISH
From dailydish.co.za
BBQ PORK FILLETS | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
PORK FILLET WITH LEMON POTATOES | PORK RECIPES | TESCO ...
From realfood.tesco.com
FILLET OF LAMB WITH MUSSELS (LOMO DE PORCO COM AMêIJOAS)
From worldbestfilletrecipes.blogspot.com
FILLET OF PORK WITH MUSSELS LOMO DE PORCO COM AMIJOAS ...
From webetutorial.com
10 BEST LOMO PORK RECIPES | YUMMLY
From yummly.com
PORK FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED PORK & MUSSELS - PORK RECIPES RECIPE - HOUSE & GARDEN
From houseandgarden.co.uk
10 BEST PORK TENDERLOIN WITH MUSHROOM CREAM SAUCE ... - YUMMLY
From yummly.co.uk
SPANISH SPICY PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK IBERICO PORK | MARX FOODS TEST KITCHEN
From marxfoods.com
PORK FILLET RECIPES | LOVE PORK | LOVE PORK
From lovepork.co.uk
PORK - MRFOOD.COM
From mrfood.com
HERITAGE PORK - FARMFOODS
From farmfoodsmarket.com
SMOKY PEANUT MOLE WITH GRILLED PORK LOIN (LOMO DE PUERCO ...
From foodandwine.com
MEXICAN STUFFED ROAST LOIN OF PORK: LOMO DE PUERCO RELLENO ...
From mexconnect.com
PORK LOMO SALTADO - PERUVIAN INSPIRED PORK STIR FRY ...
From laylita.com
PORK FILLET RECIPES - TESCO REAL FOOD
From realfood.tesco.com
INFOGRAPHIC: KNOW YOUR PORK CUTS + RECIPES YOU CAN USE
From yummy.ph
PORK TENDERLOINS WITH MUSHROOM SAUCE - RICARDO
From ricardocuisine.com
PORK FILLET WITH MUSTARD | COMMUNITY RECIPES | NIGELLA'S ...
From nigella.com
LOMO PORK | SPANISH CURED PORK | BASCO FINE FOODS
From bascofinefoods.com
LONZINO, AIR CURED PORK LOIN - HUNTER ANGLER GARDENER COOK
From honest-food.net
ZITI WITH PORK AND ESCAROLE IN CREAMY THYME ... - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love