Fillet of Pork with Mussels Lomo De Porco Com Amijoas
Elevate your dinner table with the bold flavors of **Fillet of Pork with Mussels (Lomo de Porco com Amijoas)**, a Portuguese-inspired surf-and-turf masterpiece. This recipe pairs tender pork medallions, seasoned with smoked paprika and pan-seared to golden perfection, with briny, succulent mussels simmered in a fragrant white wine and garlic sauce. The addition of fresh parsley, bay leaves, and a hint of citrus from lemon wedges transforms the dish into a flavor-packed delight. Ready in just under an hour, this one-pot wonder is perfect for entertaining or indulging in a hearty yet elegant meal at home. Serve it with crusty bread or steamed rice to make the most of the savory pan sauce. Experience coastal Portugal on your plate with this unforgettable culinary fusion of land and sea!
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Recipe Information
Ingredients
- 500 grams Pork fillet
- 1 kilogram Fresh mussels (cleaned)
- 3 tablespoons Extra virgin olive oil
- 4 units Garlic cloves (minced)
- 1 unit White onion (finely chopped)
- 200 milliliters White wine
- 1 teaspoon Smoked paprika
- 3 tablespoons Fresh parsley (chopped)
- 2 units Bay leaves
- 1 unit Lemon (cut into wedges)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Begin by cleaning the mussels thoroughly, discarding any that are broken or refuse to close when tapped. Set them aside in a bowl of cold water.
Trim the pork fillet of excess fat and slice it into medallions approximately 1-inch thick. Season with salt, black pepper, and smoked paprika.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork medallions on both sides until golden brown, about 2-3 minutes each side. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Sauté the minced garlic, chopped onion, and bay leaves until softened and fragrant, about 5 minutes.
Pour in the white wine, scraping the bottom of the pan to deglaze and incorporate any browned bits. Allow the wine to reduce slightly, about 2 minutes.
Return the pork medallions to the skillet, ensuring they are nestled in the sauce. Cover and simmer gently for 10 minutes to finish cooking the pork.
Add the cleaned mussels to the skillet, ensuring they are evenly distributed. Cover the skillet and cook for 5-7 minutes, or until the mussels open. Discard any that remain closed.
Remove the skillet from heat and stir in the freshly chopped parsley. Adjust seasoning with additional salt and pepper if necessary.
Serve immediately, garnished with lemon wedges for squeezing over the dish. Pair with crusty bread or steamed rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 103 mg | 8% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
