Tag: port wine

Pork tenderloin with Oporto: recipes with wine

Looking for a simple and delicious dish to prepare for 4 or 5 person? Think about the pork in Porto. This is a very healthy recipe made in the oven. In addition to being simple to do, it is nutritious. This is a great idea for special dinners. You don?t only prepare a good meal. The best interest of pork in port is that you can enjoy time with your guests instead of being stuck in the kitchen preparing everything.

Pork Tenderloin with Port


  • 1 pork tenderloin of 1 kg
  • 2 onions
  • 2 cloves of garlic
  • 2 glasses of port wine
  • Oil and salt


Step 1:
Preheat the oven to 180 degrees
Step 2:
Cut the onions into very thin slices
Step 3:
In a saucepan add the olive oil and spread evenly with a brush to grease
Step 4:
Next, place the onions on the pan and grease with olive oil.
Step 5:
It is now time to put the whole tenderloin on the bed of onion rings
Step 6:
Pour 1 ½ cups of port wine on the tenderloin and make seasoning with salt and pepper before placing in the oven.
Step 7:
At this point, think about the cooking. For a well cooked fillet, leave it longer at a lower temperature on the hoven. For a well cooked fillet, let leather 1 hour at 180 degrees. For a less cooked fillet, 40 minutes at 290 degrees.
Step 8:
Remove the tray from oven. Mix the cooked onion with the piece of pork juice.
Step 9:
Replace the tray in the oven so it does not lose heat. Crush the garlic and add to the mixture to liquefy. The sauce is ideal to be served with the fillet.

Serve the Pork Tenderloin with Porto is a good idea, because the sauce is made of the same wine. Pairing guaranteed! Today we recommend you:

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Port Sandeman Ruby

The port wine

 TAGS:There are many styles of port wine, but four are the most important.

  • The white, which can be dry or semisweet.
  • Among the reds, the most common is the ruby, a young wine that owes its name to its color.
  • There is also the tawny, aged in wood for many years (not less than six) where by oxidation becomes a dark amber color.
  • Finally, the vintage, the wine that has given its reputation to Porto, which comes from an exceptional crop, which is bottled young, unfiltered, to maintain all its structure and fruity characteristics.

Not all port wines are drunk at the same temperature. The white should be served cool, both the ruby and the vintage should be consumed at room temperature or slightly cool, between 16 and 18° C, at the same temperature than the reds, and the tawny (old port) is consumed like cognac, heating the glass with your hands to facilitate the release of its aromas.

Both ruby and tawny can be consumed when they are released to the market. The vintage, moreover, the wine with more ability to age in the world, must be preserved for 10-15 years or even more, to reach its fullness.

The gastronomic recommendations listed the white port (not too sweet) as an appetizer, served cold; for the desserts, the tawny; and for pate, cheeses -especially the blues like Roquefort or Gorgonzola-, and game meats, the vintage. The tawny is also suggested instead of cognac with a cigar at the end of dinner, and to accompany nuts. Moreover, the vintage is one of the few wines that get along with chocolate.

The serving of port wine has its peculiarities. A bottle of tawny which has passed a long process of oxidation during its stay in wood, does not need to be totally consumed after opening, and can be kept for a time in good condition. The vintage, however, once uncorked behaves like any other wine, and the contact with air affects it quickly. It is for this reason that tawny bottles can be stored upright in the cellar, while the vintage must be kept horizontally for many years avoiding any contact with oxygen, and they use the best corks from Portugal. The serving of vintage requires a special treatment. Since it is not filtered before bottling, precipitates much coloring matter in the bottle and it is therefore necessary to decant.