Miners Pork Tenderloin Lombo à Mineira Recipes

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LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)



Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks) image

This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. --From Cooking Light,Recipe by Giuliano Hazan

Provided by Annacia

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2 lb) boneless pork loin, trimmed well
1/2 cup dry white wine
chopped fresh parsley (optional)

Steps:

  • Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
  • Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
  • Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
  • Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
  • Heat remaining 2 teaspoons butter in pan over medium-high heat.
  • Add pork to pan.
  • Cook 5 minutes, turning to brown on all sides.
  • Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
  • Return leek mixture to pan.
  • Cover, reduce heat, and simmer 2 hours or until pork is tender.
  • Remove pork from pan and increase heat to reduce leek sauce if too watery.
  • Cut pork into 1/4-inch-thick slices.
  • Serve with leek mixture.
  • Garnish with parsley, if desired.
  • *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)



Portuguese Pork Tenderloin (Lombo à portuguesa) image

Number Of Ingredients 9

4 pounds pork tenderloin
1/2 bottle good wine or apple cider
3 lemons , juiced
1 clove garlic , crushed
2 onions , finely chopped
1 bay leaf
2 tablespoons parsley
1/4 teaspoon pepper
2 tomatoes chopped

Steps:

  • Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

Nutrition Facts : Nutritional Facts Serves

MINER'S PORK TENDERLOIN (LOMBO à MINEIRA)



Miner's Pork Tenderloin (Lombo à mineira) image

Number Of Ingredients 6

SAUCE
1 chopped onion
3 chopped tomatoes
1/2 lemon juiced
1/4 teaspoon pepper
salt

Steps:

  • Make as described for Lombo à paulista, but serve with sauce.

Nutrition Facts : Nutritional Facts Serves

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