Heart-Healthy Portuguese Bifana
Discover a guilt-free twist on a classic Portuguese favorite with this Heart-Healthy Portuguese Bifana recipe! Made with lean pork tenderloin marinated in a zesty blend of olive oil, white wine vinegar, garlic, paprika, and lemon juice, this dish keeps all the bold flavors intact while prioritizing heart health. Grilled to perfection and served in lightly toasted whole grain rolls with fresh lettuce, tomato, red onion, and a touch of Dijon mustard, this sandwich is a nutrient-packed delight. Perfect for a quick, flavorful meal, this bifana variation is lower in saturated fat and rich in protein, making it a wholesome choice for the health-conscious foodie. Great for lunch, dinner, or a barbecue gathering, this modern take on the beloved Portuguese sandwich promises to satisfy your cravings while keeping your heart in mind!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar
- 3 Garlic cloves, minced
- 1 tsp Paprika
- 0.5 tsp Ground black pepper
- 0.5 tsp Salt
- 2 Bay leaves
- 2 tbsp Lemon juice
- 4 Whole grain rolls
- 4 Fresh lettuce leaves
- 1 Sliced tomato
- 0.5 Red onion, thinly sliced
- 4 tsp Dijon mustard
Instructions
Trim any visible fat from the pork tenderloin and slice it into thin medallions.
In a large ziplock bag or container, combine olive oil, white wine vinegar, minced garlic, paprika, ground black pepper, salt, bay leaves, and lemon juice to create the marinade.
Add the pork medallions to the marinade, seal the bag or cover the container, and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
While the pork is marinating, prepare the fresh toppings by washing the lettuce leaves, slicing the tomato, and thinly slicing the red onion.
Preheat a grill or a grill pan over medium-high heat.
Remove the pork from the marinade and discard the bay leaves. Grill the medallions for about 3-4 minutes on each side until cooked through and lightly charred.
Lightly toast the whole grain rolls on the grill for about 1 minute, cut side down, until slightly crispy.
To assemble the bifanas, spread 1 teaspoon of Dijon mustard on each half of the toasted rolls.
Layer the grilled pork, lettuce leaf, sliced tomato, and red onion on the bottom half of each roll.
Cover with the top half of the roll and serve immediately.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 19.8 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3567 mg | 76% | |
*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.
