Recipes

Portuguese Pork Tenderloin

Serves 4-6

| Prep Time: 35 mins

| Cook Time: 1 hour

| Total Time: 1 hour 35 mins

You may need: Peri Peri

Discover The Recipe

Tender, juicy and an excellent vehicle for the flavor-bomb of Piquant Post Peri Peri, this Portuguese Pork Tenderloin is the perfect recipe for highlighting the deeply delicious pork dishes found throughout Portugal. All at once smoky, savory, tangy and fruity, Peri Peri infuses everything it touches with outstanding flavor without overwhelming it. It’s commonly used as a marinade for chicken, but works just as well with pork, steak, fish and tofu, and you might even see it bottled as a hot sauce or sprinkled on chips and fries. 

Given its border with a culinary powerhouse known for its incredible jamón culture, Portugal is often eclipsed by Spain when it comes to pork dishes and we are determined to change that. Not only does Portugal put the same care as their neighbors into raising their pigs, but the vast array of spices found in Portuguese gastronomy makes for an endless supply of remarkable dishes. To truly highlight these bold flavors, we marinate the pork tenderloin in Peri Peri for a minimum of 30 minutes before browning the meat and roasting it in the oven. The tenderloin is infused with a cacophony of flavors reminiscent of the Portuguese countryside and served with crispy roasted potatoes for the full effect. Deeply flavorful, incredibly simple to make, and very forgiving, this Peri Peri pork tenderloin is a great recipe to have in your arsenal.

Ingredients

  • 2 lb pork tenderloin

  • 2 Tbsp Piquant Post Peri Peri spice

  • 3 tsp salt, divided

  • 2 Tbsp vegetable oil

  • 1 lemon, juiced

  • ¼ cup water

  • 1 Tbsp butter

  • Fresh parsley

  • Crispy Roast  potatoes:

  • 1 lb yukon gold potatoes, cut into 1-2 inch cubes

  • 2 Tbsp olive oil

  • ½ tsp salt

Notes

Pork tenderloin is a very lean cut of meat. Thus, we like to cook it at a high temperature for a shorter period, in order to prevent drying out.

Optional, pour apple cider vinegar over the pork tenderloin in the baking dish. It will help tenderize the meat and give a delicious flavor to the sauce.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

First, dry rub the pork: Season the pork with 2 tsp salt and rub in Peri Peri spice. Marinate for 30 mins.

Preheat the oven to 425 degrees. Prepare the potatoes: toss the potatoes in olive oil and 1 tsp salt. Spread on a prepared baking sheet. Bake for 40 mins, until golden brown and crispy.

Heat oil in a large cast iron skillet or sauté pan over Med-High heat. Once hot, add the pork and brown each side, about 5-6 mins total. Move the pork to a large baking dish. Pour lemon juice and water over the pork tenderloins. Dot the pork with small pieces of butter.

Cover the baking dish with foil and Bake for 20-25 mins, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 mins before slicing into 1/2 inch thick rounds. Serve with crispy potatoes and minced parsley.

Alternatives & Substitutions

Portuguese Pork Tenderloin

Serves

4-6

Prep Time

35 mins

Cook Time

1 hour

Total Time

1 hour 35 mins

Piquant Post spice you’ll need: Peri Peri

Ingredients

  • 2 lb pork tenderloin

  • 2 Tbsp Piquant Post Peri Peri spice

  • 3 tsp salt, divided

  • 2 Tbsp vegetable oil

  • 1 lemon, juiced

  • ¼ cup water

  • 1 Tbsp butter

  • Fresh parsley

  • Crispy Roast  potatoes:

  • 1 lb yukon gold potatoes, cut into 1-2 inch cubes

  • 2 Tbsp olive oil

  • ½ tsp salt

Instructions

  1. First, dry rub the pork: Season the pork with 2 tsp salt and rub in Peri Peri spice. Marinate for 30 mins.

  2. Preheat the oven to 425 degrees. Prepare the potatoes: toss the potatoes in olive oil and 1 tsp salt. Spread on a prepared baking sheet. Bake for 40 mins, until golden brown and crispy.

  3. Heat oil in a large cast iron skillet or sauté pan over Med-High heat. Once hot, add the pork and brown each side, about 5-6 mins total. Move the pork to a large baking dish. Pour lemon juice and water over the pork tenderloins. Dot the pork with small pieces of butter.

  4. Cover the baking dish with foil and Bake for 20-25 mins, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 mins before slicing into 1/2 inch thick rounds. Serve with crispy potatoes and minced parsley.

Notes

  • Pork tenderloin is a very lean cut of meat. Thus, we like to cook it at a high temperature for a shorter period, in order to prevent drying out.

  • Optional, pour apple cider vinegar over the pork tenderloin in the baking dish. It will help tenderize the meat and give a delicious flavor to the sauce.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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