Portuguese Pork With Lemon Food

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PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS



Portuguese Pork Ragout With Sweet Peppers image

A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!

Provided by yooper

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 (2 3/4 lb) pork tenderloin, about
3 teaspoons olive oil, divided
1 large shallot, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika (preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seed
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)

Steps:

  • Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
  • When hot, add the shallot, garlic and bell peppers.
  • Sauté 10 minutes, until very soft.
  • Remove from the pan.
  • Put the remaining teaspoon oil in the pan and heat.
  • Add the pork and brown.
  • Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
  • Put the shallot, garlic and peppers back into the pan.
  • Add the broth, wine and lemon slices.
  • Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
  • Remove the lemon slices.
  • Add fresh lemon juice, pepper, cilantro and almonds if using.
  • Serve the ragout with rice or egg noodles.

Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66

ROSEMARY AND LEMON PORK STEW



Rosemary and Lemon Pork Stew image

This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.

Provided by EdsGirlAngie

Categories     Stew

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 tablespoons olive oil
4 ounces trimmed and sliced portabella mushrooms
2 cups sliced onions
1 cup dry white wine
1/2 teaspoon dried basil
3/4 teaspoon ground coriander
3/4 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Steps:

  • Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  • Add portabella mushrooms and sliced onion and saute for 5 more minutes
  • Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  • Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  • Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6

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