Portuguese Pork Alentejana Recipe

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Most Helpful Positive Review

Aug 31, 2003

I had this fantastic dish at a local Portuguese restaurant then set out on a search to find something close. This recipe comes quite close and was a big hit the three times I served it. I used Vinho Verde for the wine to stay authentic, used 2 teaspoon paprika instead of 1, added a ¼ teaspoon coriander to the marinade to give it a little more depth, and cut the salt back to 2 teaspoons. Clams (littlenecks) will tend to open at different times so remove them from the pan as they open to assure they stay tender. Add them back to the pan for the last minute after adding back the pork.

—STEVEPEREIRA

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Most Helpful Critical Review

Dec 14, 2010

very tasty but definately didnt need all of that salt. i added some chopped up tomatoes and onions to the marinade that was being reduced as well as a few tablespoons of milk to make it a little creamier it was delish!

—ajarieger

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10 Ratings

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Aug 31, 2003

I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of the pork loin, and served the whole meal over roasted potatoes...which is how we get it at a local restaurant. Fabulous!

—LEAHAIMEE

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Oct 26, 2009

This was FABULOUS! I either put a little extra salt, or maybe it was because I used white cooking wine and that may contain salt...I made roasted potatoes and mixed those in at the end so the potatoes countered the salt....but other than that it was DELICIOUS! I marinaded for 2 days straight the pork was TENDER!

—lovetocook

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Aug 06, 2009

I have made this twice now and I loved it both times. Excellent delicate flavor and the pork was melt in your mouth tender. Thanks for a keeper!

—buffet1

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Feb 25, 2011

Very nice and very much like I was taught by my vavo. The only difference was the addition of the tomatoes. We don't add them to thyis dish. Even without them very very good!

—cookstorelax

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Feb 07, 2005

This was a nice change of pace from making my usual pork roast. I didn't used fresh tomatoes, just one can of diced. I used frozen clam meat and a small amount of clam juice. That worked out just fine. The pork was very moist and tender from the marinade. I will make this again. Thanks for the post John!

—njmom

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Nov 24, 2003

This was a hit at my wine and cheese party. We had 2 portugese people attending and they said it was the best. Angela - Canada

—AHIMMERODER

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Nutrition

Calories
315 kcal
16%

Carbohydrates
11.9 g
4%

Cholesterol
74 mg
25%

Fat
11.9 g
18%

Fiber
1.5 g
6%

Protein
28.3 g
57%

Sodium
1298 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portuguese Pork Alentejana

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 315
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 3.6g 18 %
Cholesterol 74mg 25 %
Sodium 1298mg 52 %
Potassium 614mg 17 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 1.5g 6 %
Protein 28.3g 57 %
** Sugars 2.5g
Vitamin A 15 %
Vitamin C 25 %
Calcium 7 %
Iron 32 %
** Thiamin 67 %
Niacin 84 %
Vitamin B6 32 %
Magnesium 14 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.