Portuguese Pork Tenderloin With Paprika & White Wine Sauce

Portuguese Pork recipe

Dig in!


This is another in my Easter recipe series I am writing for Aldi. Last Easter my wife Caroline and I found ourselves on our own. The kids were staying at their grandparents but we still wanted to cook up a nice Easter dinner.

We made this family recipe but only used one tenderloin and some leftover pork we had on hand. Other than that, the recipe was the same.

So it was with this in mind that I decided to do it all again. Whether you are cooking for a large crowd or just one, this is a delicious, simple recipe that is perfect for celebrating special occasions.

There is a lot of sauce. I make the same amount when cooking for groups of people or just for Caroline and myself. Any leftover sauce freezes well too.

As you can see from the photographs, this time I served the pork with polenta which was the way my parents always served it when I was growing up. The recipe is equally as good served with rice, pasta or crusty bread.

Portuguese pork recipe ingredients

Some of the ingredients you will need.

Making Portuguese pork

Blend the herbs, spices and garlic with a little water into a paste.

Making Portuguese pork

Heat the butter and then sizzle the anchovies until they become a paste.

Making Portuguese pork

Add the onions, long sweet red peppers and herb paste followed by the white wine.

Making pork tenderloin

Brown your pork tenderloins and lardons in a little olive oil.

Portuguese pork

The sauce should look like this before adding the meat.

Making Portuguese pork

Once browned, add the pork tenderloins to the sauce and cover.

Making Portuguese pork

Serve on a heated platter with rice, pasta or polenta.

Making Portuguese pork

This recipe is so easy and fuss free.

Portuguese Pork

All ready!

Portuguese Pork Tenderloin With Paprika & White Wine Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Portuguese
Serves: 6
  • 3 pork tenderloins
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 3 sprigs of rosemary
  • 1 handful of fresh parsley
  • 1 tin of anchovies
  • 2 cups beef or chicken stock. Homemade is best but not essential.
  • 250ml dry white wine
  • 100ml white wine vinegar
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 6 cloves garlic - skinned and roughly chopped
  • ½ Spanish onion - roughly chopped
  • 1 long sweet red pepper - roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 125g lardons or bacon cut into small pieces
  • Salt and pepper to taste
  1. In a large pot, melt two tablespoon of butter and then add the anchovies.
  2. Move the anchovies around in the butter and break them up until they become a paste.
  3. Add the chopped onions and red pepper and fry until they become soft and the onion is translucent.
  4. Pour in the white wine and stock and simmer while you make your herb paste.
  5. Using a spice grinder or pestle and mortar, grind the parsley, rosemary, garlic, paprika and cumin into a paste with a little water. You could of course use a knife but it takes longer.
  6. Add this to the sauce and bring to a low simmer.
  7. In another pan heat the olive oil and brown your tenderloins all over. You may need to do this in batches.
  8. Add the browned tenderloins to the sauce, cover and simmer until cooked through. This should take about 20 minutes.
  9. Using the same pan you cooked your pork in, melt the remaining two tablespoons of butter.
  10. Add the flour and whisk into a paste. Add this to the sauce to thicken it.
  11. Just before serving add the vinegar and stir it in.
  12. Check for seasoning and add salt and pepper to taste.
  13. Carve the meat at the table and serve on warmed plates covered with the sauce.

 Disclaimer: I was paid by Aldi to develop this recipe using their products. It was fantastic! All opinions are my own.