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Pork Tenderloin Portuguese'

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Hoser View Drop Down
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    Posted: 22 April 2014 at 02:31
I was rummaging through the pantry the other day when I came across a jar of massa de pimento, or Potuguese pepper paste that I had purchased a while back, for a project I can't remember anymore. This prompted me to grab a couple of pork tenderloins and do this with them:

To start with, just the pimentao, a shallot and a few cloves of garlic

I minced up the shallots and garlic very finely, and gave it a good mix into about 1/3 cup of the massa


Then put the tendeloins in a ziplock bag, added the massa mixture and rubbed it in well and tossed them in the fridge for two days


They came out of the fridge looking pretty darned good all by themselves.  Here's where they should have gone on the traeger but didn't....I had just completed an oven repair a few days ago and wanted to give it a shakedown cruise, so it all went into a 400° oven to get happy. 


Almost forgot!... after I removed the pork from the bag, I cut up 3 yukon gold taters and put them in it with a couple tablespoons of EVOO. Swished it around a bit and then put them in a roasting pan as well.


Here's how it all came out, served up with a bit of cauliflower in cheese sauce.

It was a very tasty meal indeed, and I would highly recommend  trying some of that massa if you can get your hands on it.


Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2014 at 08:20
Looks really good, Dave.

What sort of flavor profile would you say that massa has?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2014 at 17:42
Excellent, Dave! I love the colour on that, and would give that a go in a heartbeat. Great-looking potatoes and cauliflower, too!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2014 at 03:30
Originally posted by HistoricFoodie HistoricFoodie wrote:

Looks really good, Dave.

What sort of flavor profile would you say that massa has?

I would call it spicy Brook, but without any heat at all if that makes sense. I tasted the massa first of course, and found it salty enough that I used zero salt in my prep....it was a bright, fruity flavor profile with some earthy undertones is the best I can do to describe. 

I really think you folks would enjoy it....it would be a fine addition to a soup or stew as well, and I think it would go extremely well incorporated somehow into my stuffed cabbage as well.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2014 at 06:13
Spicy without heat makes perfect sense, Dave. Just ask those of us who live with the likes of Friend Wife and the Beautiful Mrs. Tass---neither of whom do heat.

It's unfortunate that many people do presume that spicy and heat are synonyms. They miss out on some great flavors as a result.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2014 at 11:22
Great job .looks moist and yummy.
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2014 at 16:37

Looks very much like Galician Lacón, same dish a few miles north ... Very nice application. And simple.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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