Low Carb Portuguese Bifana
Dive into a flavorful twist on a beloved classic with this Low Carb Portuguese Bifana recipe! Perfect for those seeking a healthier alternative, this dish features tender slices of pork marinated in a robust blend of garlic, paprika, white wine, and a hint of cayenne for a spicy kick. Instead of traditional bread, crisp lettuce leaves act as natural wraps, making this recipe gluten-free and keto-friendly. Topped with tangy pickles and a drizzle of mustard, these bifanas are a guilt-free way to indulge in Portugal's signature street food without sacrificing taste. Ready in under an hour, this easy-to-make dish is ideal for quick lunches or light dinners, offering bold and zesty flavors in every bite.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 2 tablespoons olive oil
- 100 milliliters white wine
- 4 large garlic cloves
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 whole bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 large lettuce leaves
- 4 tablespoons pickles, sliced
- 2 tablespoons mustard
Instructions
Start by slicing the pork tenderloin into thin strips, approximately 1 cm thick.
In a bowl, combine olive oil, white wine, minced garlic, paprika, cayenne pepper, bay leaf, lemon juice, salt, and black pepper to create the marinade.
Add the pork strips to the marinade, ensuring they are coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Heat a large non-stick skillet over medium-high heat. Add the marinated pork strips, discarding the bay leaf, and cook until they are browned and cooked through, about 8-10 minutes.
Stir occasionally to ensure even cooking and to prevent sticking.
While the pork is cooking, prepare the lettuce leaves by washing and drying them thoroughly. These will serve as the substitute for traditional bread.
Once the pork is cooked, remove it from the heat and let it rest for a couple of minutes.
Assemble the bifanas by placing a few slices of the cooked pork on each lettuce leaf, topping with sliced pickles and a drizzle of mustard.
Fold the lettuce wraps like a taco and serve immediately, ensuring the fresh, vibrant flavors are enjoyed at their best.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.4 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2855 mg | 61% | |
*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.
