Roasted Portuguese Pork Loin With Homemade Pimenta Moida Recipes

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)

Steps:

• Wash and stem the peppers. Remove seeds if you don't want the "heat".
• Place peppers and salt in a food processor and blend.
• Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
• When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK

Steps:

• Preheat oven to 375°F.
• Place the peppers and salt into a food processor and mince.
• Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
• Add the pork pieces to the marinade, making sure the pork is coated well.
• Cover with plastic wrap and place in the refrigerator for 24 hours.
• After 24 hours remove pork, and discard the marinade.
• Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
• Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
• Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
• I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.