Keto Portuguese Bifana
Savor the rich, bold flavors of Portugal with this Keto Portuguese Bifana, a low-carb twist on the beloved classic sandwich. Tender pork tenderloin is marinated in a zesty blend of olive oil, white wine vinegar, garlic, paprika, and cayenne, then sautéed to perfection with caramelized onions. Instead of traditional bread, this keto-friendly recipe wraps the savory filling in crisp, blanched cabbage leaves, creating a deliciously satisfying wrap that’s both healthy and flavorful. Finished with a dollop of tangy mustard, this dish is perfect for those on a ketogenic diet or anyone seeking a guilt-free taste of Portuguese cuisine. Ready in just 30 minutes of cooking and prep, this easy meal is ideal for weeknight dinners or casual gatherings.
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Ingredients
- 500 grams pork tenderloin
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 4 large garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 medium onion
- 8 large cabbage leaves
- 2 tablespoons mustard
Directions
Step 1
Slice the pork tenderloin into thin strips and place in a mixing bowl.
Step 2
In a separate bowl, mix together 2 tablespoons of olive oil, white wine vinegar, minced garlic cloves, paprika, cayenne pepper, ground black pepper, and salt.
Step 3
Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for more intense flavor.
Step 4
Meanwhile, thinly slice the onion.
Step 5
In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the sliced onions and sauté until they become translucent, about 5-7 minutes.
Step 6
Once marinated, add the pork strips to the skillet with the onions. Cook until the pork is well browned and cooked through, about 8-10 minutes.
Step 7
While the pork cooks, blanch the cabbage leaves in boiling water for 2-3 minutes until just tender, then immediately transfer to an ice bath to maintain their color and crispness.
Step 8
To serve, lay a cabbage leaf on a plate, place a portion of the cooked pork mixture on top, and add a dollop of mustard. Roll up the cabbage leaf around the filling to serve as a low-carb wrap.
Step 9
Repeat with remaining ingredients to make the other wraps.
Step 10
Serve warm and enjoy your Keto Portuguese Bifana with a side salad or as is.
Nutrition Facts
| Serving size | (1499.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1367.7 |
| Total Fat 61.6g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 340mg | 0% |
| Sodium 4526.1mg | 0% |
| Total Carbohydrate 70.2g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 30.3g | |
| Protein 137.4g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 461.3mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 4185.0mg | 0% |
Source of Calories