Tuesday, March 4, 2014

Lombo de Porco Assado- Roasted Pork Tenderloin- Brazilian Food Recipes

 

Pork tenderloin is a great cut of meat for quick weeknight suppers. It's relatively inexpensive, widely available, and quick to prepare.

The pork tenderloin in some countries is called pork fillet. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.


Know more about the "Physics of Cooking Meat"


Why Pork Tenderloin is Good for You?
  • Low in sodium
  • No sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Perfect roasted pork tenderloin is juicy, it’s moist and is full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe.

A simple blend of herbs and spices transforms an ordinary pork roast into an exceptional main course. When Brazilians think of their favorite way to prepare pork, this recipe might be the first to spring to mind. Originally from the state of Minas Gerais, this dish is a Brazilian classic. Plan ahead when you decide to cook this recipe. The pork needs to marinate for several hours or overnight. But after the initial step of marinating, the recipe is easy to prepare.

lombo-de-porco-assado-roasted-pork-tenderloin-brazilian-food-recipes


Serves 4 to 6


INGREDIENTS:

1 3-pound boneless center-cut pork loin
2 to 3 oranges
1 lime
1 medium-size yellow onion
2 garlic cloves
1 bay leaf
1 small bunch flat-leaf parsley
8 black peppercorns
1 teaspoon salt
4 to 5 green onions


PROCEDURE:

1) Rinse the pork under cold running water and pat dry with paper towels.

2) Place it in a bowl or pan just large enough to accommodate it and set it aside.

3) Cut the oranges in half, squeeze the juice, and remove any seeds. Measure 1 cup of juice and pour it into a blender.

4) Cut the lime in half, squeeze the juice, and add it to the blender.

5) Peel and roughly chop the onion and add it to the blender as well.

6) Peel and chop the garlic and add it to the blender.

7) Crush the bay leaf and add it to the blender.

8) Wash the parsley and shake off any excess water. Set aside 8 to 10 sprigs, wrap the remainder in paper towels, and set it aside for later use.

9) Remove the stems from the parsley sprigs and roughly chop the leaves, measure ¼ cup, and add to the blender along with the salt and pepper. Blend at high speed for 30 seconds. This is the marinade.

10) Pour the marinade over the pork and, using a spoon, baste the entire roast with it.

11) Cover the bowl with aluminum foil and refrigerate the pork for at least 6 hours or overnight.

12) Preheat the oven to 375°F.

13) Remove the marinated meat from the refrigerator.

14) Lightly oil a roasting pan just large enough to hold the roast.

15) Lift the meat out of the marinade, lay it in the roasting pan, and reserve the marinade. You should have a total of about 1 1⁄3 cups.

16) Place the meat in the pan and roast on the middle rack of the oven for 25 minutes.

17) After 25 minutes, pour about 1⁄3 of the reserved marinade over the roasting meat and continue to cook for another 1 ½ hours, basting the meat every 30 minutes or so, with the pan drippings and the reserved marinade, until all the marinade has been used.

18) Use a meat thermometer to be sure the meat has reached an internal temperature of 145 to 150°F and is done. If you like well-done, cook the meat to an internal temperature of 160 to 165 °F. Remove it from the oven and let it rest for 10 minutes. In the meantime, skim and discard any fat from the surface of the pan drippings.

19) Wash the green onion, remove any dark or discolored leaves, chop into thin slices, measure ½ cup, and set aside.

20) Remove the reserved parsley from the refrigerator, wash, drain, chop, and measure 3 tablespoons.

21) Heat the skimmed pan drippings over medium heat, add the chopped green onion and parsley, and sauté for 1 to 2 minutes. This is the sauce. If needed, you can add a little hot water, orange, or lime juice if the sauce is too thick.

22) Cut the pork into slices and arrange them on a platter. Spoon some of the sauce over the slices and serve along with black beans, sautéed greens, and Brazilian rice.


Do you like delicious and healthy Brazilian Food Recipes. Try other recipes below:





Tips for Cooking Pork Tenderloin:

How to Make Perfectly Moist Roasted Pork Tenderloin Every Time.

Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. That is, unless you know these secrets for juicy roasted pork tenderloin.

Roasted Pork Tenderloin Recipe Secret #1: Sear It First

Before roasting, we always sear our pork tenderloins on all sides first. To do this, we pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until they’re golden brown. This adds color, flavor and keeps juices inside the tenderloin.

Roasted Pork Tenderloin Recipe Secret #2: Don’t Overcook

We know that sounds sort of obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Keep your oven temperature high (go for a 425 degree oven). Then, only roast the pork for 10 to 15 minutes.

That’s really all you need. We cook our pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.


CALORIE COUNTER:
Pork, Fresh, Loin, Tenderloin
Separable Lean Only, Cooked, Roasted
pork tenderloin, meat, pork, dinner, pork loin

B+ Grade
122 Calories

Nutrition Facts
Serving Size 3 oz (85 g)

Per Serving
% Daily Value
Calories 122

Calories from Fat 27

Total Fat 3.0g
5%
Saturated Fat 1.0g
5%
Polyunsaturated Fat 0.4g

Monounsaturated Fat 1.1g

Cholesterol 62mg
21%
Sodium 48mg
2%
Potassium 358mg
10%
Carbohydrates 0.0g
0%
Dietary Fiber 0.0g
0%
Sugars 0.0g

Protein 22.2g

Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
5%

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