Portuguese Pork Tenderloin
Infused with bold Mediterranean flavors, this Portuguese Pork Tenderloin recipe combines tender, juicy pork with a vibrant marinade of smoked paprika, garlic, cumin, red wine vinegar, and white wine. Perfectly seared and roasted to perfection, this dish is elevated with the warmth of bay leaves and a hint of oregano, creating a savory balance of spices. The tenderloin is basted in its own marinade for a luscious pan sauce, then garnished with fresh parsley for a pop of color and freshness. Ready in just under an hour, it’s an ideal centerpiece for a flavorful dinner, whether served with roasted potatoes, steamed vegetables, or crusty bread. This Portuguese-inspired dish brings rustic charm and rich aroma to your table.
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Recipe Information
Ingredients
- 1.5 lbs pork tenderloin
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1.5 tsp dried oregano
- 2 tbsp red wine vinegar
- 0.25 cup white wine
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
In a small bowl, mix together the olive oil, minced garlic, paprika, smoked paprika, ground cumin, dried oregano, red wine vinegar, white wine, salt, and black pepper to create a marinade.
Trim any excess fat or silver skin from the pork tenderloin. Place the pork in a large resealable plastic bag or glass bowl and pour the marinade over it.
Add the bay leaves to the marinade and toss gently to coat the pork evenly. Seal the bag or cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium-high heat. Remove the pork from the marinade (reserve the marinade) and pat it dry with paper towels.
Add 1 tablespoon of olive oil to the skillet and sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Pour the reserved marinade into the skillet and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven, tent the pork loosely with foil, and let it rest for 5-10 minutes before slicing.
Slice the pork into medallions and serve with the pan juices spooned over the top. Garnish with chopped fresh parsley, if desired.
Serve with roasted potatoes, steamed vegetables, or crusty bread for a traditional Portuguese-inspired meal.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 912 mg | 19% | |
*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.
