Low Carb Portuguese Bifana
Experience the rich, zesty flavors of Portugal with this Low Carb Portuguese Bifana recipe, a guilt-free twist on a beloved classic! Tender pork tenderloin is marinated in a fragrant blend of olive oil, white wine, garlic, paprika, and a hint of cayenne for a burst of savory heat. Served in crisp lettuce wraps instead of traditional bread, this keto-friendly delight is layered with tangy pickles and a drizzle of mustard for a refreshing yet satisfying bite. Ready in just 40 minutes, this easy-to-make dish is perfect for quick weeknight dinners or a flavorful meal prep option. Whether you're following a low-carb lifestyle or just looking for a healthier take on a Portuguese favorite, these bifana wraps are sure to impress!
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Ingredients
- 500 grams pork tenderloin
- 2 tablespoons olive oil
- 100 milliliters white wine
- 4 large garlic cloves
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 whole bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 large lettuce leaves
- 4 tablespoons pickles, sliced
- 2 tablespoons mustard
Directions
Step 1
Start by slicing the pork tenderloin into thin strips, approximately 1 cm thick.
Step 2
In a bowl, combine olive oil, white wine, minced garlic, paprika, cayenne pepper, bay leaf, lemon juice, salt, and black pepper to create the marinade.
Step 3
Add the pork strips to the marinade, ensuring they are coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Step 4
Heat a large non-stick skillet over medium-high heat. Add the marinated pork strips, discarding the bay leaf, and cook until they are browned and cooked through, about 8-10 minutes.
Step 5
Stir occasionally to ensure even cooking and to prevent sticking.
Step 6
While the pork is cooking, prepare the lettuce leaves by washing and drying them thoroughly. These will serve as the substitute for traditional bread.
Step 7
Once the pork is cooked, remove it from the heat and let it rest for a couple of minutes.
Step 8
Assemble the bifanas by placing a few slices of the cooked pork on each lettuce leaf, topping with sliced pickles and a drizzle of mustard.
Step 9
Fold the lettuce wraps like a taco and serve immediately, ensuring the fresh, vibrant flavors are enjoyed at their best.
Nutrition Facts
| Serving size | (847.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1097.8 |
| Total Fat 46.8g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 340mg | 0% |
| Sodium 4904.5mg | 0% |
| Total Carbohydrate 20.1g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 3.4g | |
| Protein 128.0g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 149.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2854.7mg | 0% |
Source of Calories