Miners Pork Tenderloin Lombo à Mineira Recipes

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PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE



Pan-Seared Pork Tenderloin with Rhubarb Compote image

Categories     Fruit     Pork     Dinner     Meat     Pork Tenderloin     Spring     Rhubarb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 1/2 tablespoons ground black pepper
1 tablespoon salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 tablespoons chopped fresh parsley
Fresh sage sprigs
Rhubarb Compote

Steps:

  • Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
  • Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
  • Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

PORK TENDERLOIN ROAST (LOMBO à PAULISTA)



Pork Tenderloin Roast (Lombo à paulista) image

Number Of Ingredients 7

3 pounds pork tenderloin
1 clove crushed garlic
1/2 chopped onion
4 tablespoons lemon juice
1/2 teaspoon salt
3 strips bacon
bay leaf

Steps:

  • Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.

Nutrition Facts : Nutritional Facts Serves

PORK TENDERLOIN ROAST (LOMBO à PAULISTA)



Pork Tenderloin Roast (Lombo à paulista) image

Number Of Ingredients 8

3 pounds pork tenderloin
1 clove crushed garlic
1/2 chopped onion
4 tablespoons lemon juice
1/2 teaspoon salt
3 strips bacon
bay leaf
Farofa

Steps:

  • Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.

Nutrition Facts : Nutritional Facts Serves

PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)



Portuguese Pork Tenderloin (Lombo à portuguesa) image

Number Of Ingredients 9

4 pounds pork tenderloin
1/2 bottle good wine or apple cider
3 lemons , juiced
1 clove garlic , crushed
2 onions , finely chopped
1 bay leaf
2 tablespoons parsley
1/4 teaspoon pepper
2 tomatoes chopped

Steps:

  • Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

Nutrition Facts : Nutritional Facts Serves

LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)



Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks) image

This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. --From Cooking Light,Recipe by Giuliano Hazan

Provided by Annacia

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2 lb) boneless pork loin, trimmed well
1/2 cup dry white wine
chopped fresh parsley (optional)

Steps:

  • Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
  • Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
  • Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
  • Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
  • Heat remaining 2 teaspoons butter in pan over medium-high heat.
  • Add pork to pan.
  • Cook 5 minutes, turning to brown on all sides.
  • Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
  • Return leek mixture to pan.
  • Cover, reduce heat, and simmer 2 hours or until pork is tender.
  • Remove pork from pan and increase heat to reduce leek sauce if too watery.
  • Cut pork into 1/4-inch-thick slices.
  • Serve with leek mixture.
  • Garnish with parsley, if desired.
  • *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

MINER'S PORK TENDERLOIN (LOMBO à MINEIRA)



Miner's Pork Tenderloin (Lombo à mineira) image

Number Of Ingredients 6

SAUCE
1 chopped onion
3 chopped tomatoes
1/2 lemon juiced
1/4 teaspoon pepper
salt

Steps:

  • Make as described for Lombo à paulista, but serve with sauce.

Nutrition Facts : Nutritional Facts Serves

PORK TENDERLOIN ON A VEGETABLE BED



Pork Tenderloin on a Vegetable Bed image

I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a "wow, clean out the garden, all in one yummy" summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that "this is the Bomb!"

Provided by Diana Adcock

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons fresh thyme or 2 teaspoons dried thyme
1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
1/4 teaspoon salt
1 large pork tenderloin or 2 small pork tenderloin
2 teaspoons olive oil
1 red bell pepper, sliced long
1 orange bell pepper, sliced long
1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
5 green onions, cut into 1 inch lengths
2 -3 cloves garlic, sliced thin
1 can black beans, rinsed and drained
1 can stewed tomatoes (unseasoned)

Steps:

  • Combine the thyme, pepper and salt.
  • Roll the pork, pressing the mixture into it.
  • Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
  • Remove from the skillet, place on a cutting board and cover with foil to keep warm.
  • In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
  • Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
  • Spoon into a large serving plate-slice the pork thin and place on top.
  • A few thyme sprigs is a nice touch.

PORTUGUESE PORK TENDERLOIN



Portuguese Pork Tenderloin image

Make and share this Portuguese Pork Tenderloin recipe from Food.com.

Provided by Graybert

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin, trimmed
2 tablespoons flour
salt
pepper
paprika
1 tablespoon butter
1 onion, sliced
1/2 lb mushroom, sliced
2/3 cup dry white wine
1/4 teaspoon rosemary
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped

Steps:

  • Season flour with salt, pepper and paprika.
  • Roll tenderloin in seasoned flour.
  • Saute pork in butter until golden brown.
  • Add sliced onions and mushrooms.
  • Saute for a minute or two.
  • Add wine and rosemary.
  • Cover and cook over low heat for 45 to 60 minutes, or until done.
  • Add lemon juice and parsley just before serving.

TEQUILA-LIME PORK TENDERLOIN



Tequila-Lime Pork Tenderloin image

A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Provided by celeste

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h35m

Yield 12

Number Of Ingredients 11

1 cup fresh lime juice
½ cup tequila
½ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
¾ teaspoon ground black pepper
2 pork tenderloins

Steps:

  • Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g

HASSELBACK PINEAPPLE PORK TENDERLOIN



Hasselback Pineapple Pork Tenderloin image

Make and share this Hasselback Pineapple Pork Tenderloin recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup canned crushed pineapple
1 cup pineapple juice
1/4 cup light brown sugar
1/4 cup light soy sauce
2 garlic cloves, minced
1 pinch crushed red pepper flakes
2 teaspoons cornstarch
2 1/2-3 lbs pork tenderloin (about 2 large tenderloins)
kosher salt & freshly ground black pepper
one 20-ounce can pineapple slice, drained and halved
1 red onion, halved and sliced 1/4 inch thick
1 jalapeno pepper, sliced thinly into rounds
1/4 cup sliced scallion

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  • For the pineapple BBQ sauce: In a small saucepan, combine the crushed pineapple, pineapple juice, brown sugar, soy sauce, garlic and red pepper. Bring to a simmer over medium heat and cook until the sugar dissolves, 5 to 8 minutes.
  • In a small bowl, stir together the cornstarch and 1 tablespoon water until smooth, then add to simmering sauce. Simmer until thickened, about 30 seconds. Remove from the heat and let cool.
  • For the pork: Place the pork tenderloins on a cutting board and make parallel incisions 1 inch apart along the length of the meat, most of the way through the meat. The bottom of the tenderloins should remain intact. Season with salt and pepper and place on the prepared baking sheet.
  • Put pineapple slices and red onion slices in the incisions, alternating between the two. (If necessary, trim the slices so they stick out about 1/4 inch.) Spoon 2 to 3 tablespoons of the sauce over each tenderloin and sprinkle with the jalapeno slices.
  • Bake until the internal temperature of the pork reaches 145 degrees F, 22 to 25 minutes. Let the meat rest for 5 minutes.
  • Transfer the tenderloins to a serving platter. Slice, garnish with scallions and serve with the remaining sauce.

Nutrition Facts : Calories 477.9, Fat 10.2, SaturatedFat 3.4, Cholesterol 184.4, Sodium 1181.4, Carbohydrate 32.6, Fiber 1.5, Sugar 26, Protein 61.6

MINER'S PORK TENDERLOIN (LOMBO à MINEIRA)



Miner's Pork Tenderloin (Lombo à mineira) image

Number Of Ingredients 6

SAUCE
1 chopped onion
3 chopped tomatoes
1/2 lemon juiced
1/4 teaspoon pepper
salt

Steps:

  • Make as described for Lombo à paulista, but serve with sauce.

Nutrition Facts : Nutritional Facts Serves

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