Roasted Portuguese Pork Loin With Homemade Pimenta Moida Recipes

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ROASTED PORTUGUESE PORK LOIN WITH HOMEMADE PIMENTA MOIDA



Roasted Portuguese Pork Loin With Homemade Pimenta Moida image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

1 (3 1/2- to 4-pound) boneless pork loin, preferably with fat cap still attached
Kosher salt and freshly ground black pepper
3 tablespoons minced garlic
1 cup Pimento Moida
1/2 cup chopped fresh cilantro
1/2 cup plus 2 tablespoons extra-virgin olive oil, preferably Portuguese or Spanish
1 1/2 to 2 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces

Steps:

  • Using a sharp knife, score the fat on the top of the roast in a crosshatch pattern, cutting just into the meat layer so the marinade can penetrate it. Place the roast in a baking pan and season on all sides with 2 teaspoons salt and 1 teaspoon pepper. Pat the garlic all over the roast, then coat on all sides with the pimenta moida, rubbing the seasonings into the slits on the top of the roast. Sprinkle the cilantro all over the roast, then drizzle with 1/2 cup of the oil, and rub all the seasonings to evenly distribute. Cover with plastic wrap, and refrigerate overnight.
  • Allow the roast to come to room temperature, 1 1/2 to 2 hours. Preheat the oven to 425 degrees F. Transfer the roast to a baking pan large enough to hold it and the potatoes in one layer. Drizzle some of the marinade juices over the top of the roast. Place the potatoes in the first pan and toss with the remaining marinade. Add the potatoes and marinade to the roast, arranging the potatoes around it; sprinkle the potatoes with the remaining 1/4 teaspoon salt and pinch of pepper, and drizzle with the remaining 2 tablespoons oil. Roast the pork until lightly golden and the slits on top of the roast have opened up, 25 to 30 minutes.
  • Reduce the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the center of the roast registers 140 degrees F, 35 to 40 minutes longer. Remove from the oven and set aside to rest at least 15 minutes before serving. (If the potatoes are not yet golden around the edges and cooked through, transfer the roast to a plate, then return the potatoes to the oven and roast for 10 to 15 minutes longer while the meat rests.) Carve the roast into thin slices and serve with the potatoes, drizzling any pan drippings over the pork.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK



Torresmos-Portuguese Garlic Roasted Pork image

*Needs to Marinate 24 hours* The marinade is a wonderful flavor enhancer for the pork. Original recipe from David Leite, and adapted to our taste.

Provided by Brenda.

Categories     Pork

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb fresh jalapeno (4-5 are plenty for us)
1 tablespoon salt
1/4 cup paprika (sweet or hot, I use sweet)
1/2 cup white wine
1/4 cup red wine
10 garlic cloves, chopped
4 lbs boneless pork butt, cut into 8 pieces (I use thick cut boneless pork loin chops and reduce cooking time)
1/4 cup oil (for roasting, about 1/4 cup)
salt & pepper, to taste

Steps:

  • Preheat oven to 375°F.
  • Place the peppers and salt into a food processor and mince.
  • Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
  • Add the pork pieces to the marinade, making sure the pork is coated well.
  • Cover with plastic wrap and place in the refrigerator for 24 hours.
  • After 24 hours remove pork, and discard the marinade.
  • Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
  • Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
  • Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
  • I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.

Nutrition Facts : Calories 808.3, Fat 57.4, SaturatedFat 17.8, Cholesterol 199.6, Sodium 1351.4, Carbohydrate 7.2, Fiber 2.9, Sugar 2.1, Protein 58.2

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)



Pimenta Moida (Portuguese Red Pepper Sauce) image

A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.

Provided by Outta Here

Categories     Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 lb red chili pepper (hot or mild, or a mix)
1/8 cup coarse sea salt
1 tablespoon red wine vinegar
extra virgin olive oil

Steps:

  • Wash and stem the peppers. Remove seeds if you don't want the "heat".
  • Place peppers and salt in a food processor and blend.
  • Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
  • When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

Nutrition Facts : Calories 184.4, Fat 2, SaturatedFat 0.2, Sodium 14188.7, Carbohydrate 40, Fiber 6.8, Sugar 24.1, Protein 8.5

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)



Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories     World Cuisine Recipes     European     Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

  • Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  • Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  • Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

PORTUGUESE PORK TENDERLOIN



Portuguese Pork Tenderloin image

I won a contest to attend a cooking school in Portugal, where the chef laughed at all ideas of cooking light. This is my version of one his recipe, where I cut back on the olive oil and heavy cream. It reminds me of the flavors of Miguel's roast, but I don't feel guilty about eating it.-Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

2 large potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil, divided
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 cups dry red wine or chicken broth
1/4 cup tawny port wine or grape juice
1 cup pitted dried plums (prunes)
2 fresh rosemary sprigs
2 pounds pork tenderloin, cut into 1-inch cubes
1 cup reduced-sodium chicken broth
2 tablespoons reduced-fat cream cheese
2 tablespoons heavy whipping cream
Additional fresh rosemary sprigs, optional

Steps:

  • Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 40-45 minutes or until tender, stirring occasionally. , Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside., Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm., Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired.

Nutrition Facts : Calories 595 calories, Fat 22g fat (7g saturated fat), Cholesterol 142mg cholesterol, Sodium 569mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 49g protein.

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