Alentejo Pork with Chorizo and Mussels


  • 2 pork tenderloins (1 1/2 to 2 pounds), trimmed and cut into 1/2-inch-thick slices
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 teaspoon sweet smoked paprika
  • 1/3 pound precooked chorizo, chopped
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 24 mussels, scrubbed
  • 3 tablespoons chopped cilantro
  • Crusty bread, for mopping


This Dish Was Served To My Friend Chris (I Ordered The Cod Cakes) At A Tiny Restaurant On A Small, Graffiti-covered Side Street Of Lisbon. The Restaurant Had No Sign—it Didn't Need One. The Huddle Of Hungry Locals Waiting For Tables Was Sign E

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