Best 4 Roasted Portuguese Pork Loin With Homemade Pimenta Moida Recipes
Indulge in the rich flavors of Portugal with our delectable Roasted Portuguese Pork Loin with Homemade Pimenta Moida. This savory dish combines tender, succulent pork loin with a vibrant blend of spices, herbs, and the tangy kick of pimenta moida, a traditional Portuguese chili paste. Served alongside tender and flavorful roasted potatoes and green beans, this dish is a symphony of textures and tastes that will tantalize your palate.
Complement your pork loin with our selection of authentic Portuguese recipes, including a traditional caldo verde soup brimming with flavorful kale, hearty potatoes, and savory linguiça sausage. Experience the delightful harmony of flavors in our Portuguese fish stew, where firm white fish, tender shrimp, and succulent mussels swim in a savory broth infused with tomatoes, peppers, and aromatic herbs. And for a sweet ending, treat yourself to our classic Portuguese custard tarts, featuring a flaky pastry crust filled with a velvety custard that will transport you to the heart of Lisbon.
ROASTED PORTUGUESE PORK LOIN WITH HOMEMADE PIMENTA MOIDA
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
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.
PIMENTO MOIDA
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 Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture -- still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4 to 5 minutes.
- Remove the pan from the heat and stir in the vinegar and water. Cool to room temperature, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
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
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
ROAST PORK LOIN WITH MUSHROOMS AND TOMATOES
Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
- Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
- Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
- Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork Sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.
Nutrition Facts : Calories 402 g, Fat 18 g, Protein 45 g
Tips:
- Use a good quality pork loin roast for the best flavor.
- Sear the pork loin roast in a hot skillet before roasting to help develop a flavorful crust.
- Use a meat thermometer to ensure that the pork loin roast is cooked to your desired doneness.
- Make sure to let the pork loin roast rest for at least 10 minutes before slicing to allow the juices to redistribute.
- Serve the pork loin roast with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.
Conclusion:
Roasted Portuguese Pork Loin with Homemade Pimenta Moida is a delicious and flavorful dish that is perfect for any occasion. The pork loin roast is succulent and tender, and the homemade pimenta moida adds a delicious spicy kick. This dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook pork loin, give this recipe a try.
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