Portuguese Pork Tenderloin

“A beautiful recipe that brought back fond memories of last year’s summer vacation. This recipe is proof that a dish doesn’t have to be fancy to be good.I served it with a side of boiled potatoes and green beans, since that is probably how they would serve it in Portugal.We will definitely be enjoying this dish again.Thanks for sharing!”

“I have made this multiple times.I don’t usually like mushrooms, but these are so tasty I have a second helping.This is also a nice change from other pork tenderloin recipes”

“We liked this, the onions were delicious! And the sauce was nice to soak up the meat. I felt the flavours needed a little more time together to become stronger. Good dish.”

“What a lovely dish Graybert.We enjoyed the pork tenderloin prepared this way.It was awesome, full of flavor and had great textures, the meat was tender and juicy while the sauce was delicious. Made exaxctly as written.Thank you for sharing this recipe which, I will make again and again.”

“Tasty.Tenderloin was slightly dry/overdone after 45 minutes.Veggies were lovely over boiled potatoes as suggested by a previous reviewer.Still, I think it’s missing ‘something’.Will try again. Thanks, Graybert.”

“Loved it!! I found it quick and easy to make, i will definitely be adding this to my recipe collection.”

“This recipe turns out a very juicy and tender pork but the flavour was a bit flat. The mushrooms seem to absorb all the flavour from the wine. I liked that part of the dish. I love pork but this seemed to need more seasoning. I did add salt and pepper at the table although I had seasoned the flour. I also liked the way the sauce thickened a bit from the flour on the tenderloin. It looked very nice on the plate. Thanks for sharing your recipe.”

“This was nice! I rubbed it with pepper and smoked paprika. Then I browned it on each side (about 3 minutes on med-high). I didn’t see a purpose for the flour, especially since it was cooked in liquid. But this was pretty tasty. I think the lemon shot at the end really makes it. Thanks!”

“Very tasty. I cut it into medallions to reduce the cooking time. I think the recipe should also instruct you to season the meat as well as the breading.”

“Very good, tastes great and easy to make. High calorie taste but low in fat.The lemon adds a nice tang.Will make again.Thank you!!!”

“I made this the other night and I will make again.I didn’t add enough mushrooms though.I think the next time I will use a pork loin vs. a tenderloin.Tenderloins can be a little small and cook much faster.Thanks!”

“Wonderful Portuguese pork recipe. Have eaten many Portuguese inspired pork dishes and they really know how to treat it. Thanks for submitting it is in my company folder.”

“In a word – scrumptious! I followed the recipe not knowing exactly what to expect but something really good according to previous reviewers.They were right! I don’t even like mushrooms and I ate the heck out these.I found the wine/ onion/ lemon juice combo to be reminiscent of sauerkraut – one of my favorite dishes when cooked with pork! DH, the mushroom lover but sauerkraut hater, was not as enthusiastic as I was but he ate his fair share. ;-)Thanks for posting this *marvelous* recipe!”

“wow! I sure will be making this again, absolutely delicious/lushious!! Soo tender and the sauce, onions and mushrooms were outstanding!Thanks for posting!!”

“Yummy!Very flavorful and tender.I also pounded the pieces so it would cook faster.Just happened to have an empty box of cereal, and as a previous reviewer shared, it made a great bag for pounding the meat.Great recipe.”

“Simply…..tasty! Oh, and easy to make.”

“I too chose to pound 1 inch pieces of tenderloin into cutlets. Brown rice flour made an especially crispy coating. Garlicky green beans and rice pilaf completed the meal. Leftover cutlets cut into strips, with added BBQ sauce, made great BBQ pork sandwiches on Portugese rolls.”

“I sliced my pork tenderloin into 1 inch medallions, then pounded them to about 1/4”. (I save cereal bags for this purpose. When cereal is gone, use bag to place meat or chicken for pounding.Pound meat to desired thickness, then simply remove and discard bag when finished 🙂 ). I then followed the recipe as directed, but by using the 1/4″ thick medallions, my cooking time was reduced to about 20 minutes. The flavors of this simple to make meal were delicious. DH loved it, too. Into my “Tried and True” make again file this goes. Thanks!”

“I sliced a lean pork roast into medalian sized pieces (Costco sells these roasts in packs of 3).Added 2 cloves of garlic to the onions and used Charles Shaw Chardonnay (Two Buck Chuck from Trader Joe’s) I even used canned mushrooms. Simmered over low heat for 1 hr.The pork was melt in your mouth tender and the flavor of the dish was superb!This is a very simple recipe that received rave reviews from the extended family when served at an impromptu dinner for 6.Thank you for sharing this recipe – my unexpected dinner guests think I’m a great cook thanks to this dish!”

“My son had to do a report on Portugal and bring a traditional dish. I’m glad he had this project or I might had never ran across this wonderful recipe. It was so easy and so very tasty.He’s sure to get an “A”.Thanks so much for posting.”