Low Sodium Portuguese Bifana

Savor the taste of Portugal with this Low Sodium Portuguese Bifana recipe, a heart-healthy twist on a classic favorite. Juicy slices of pork tenderloin are marinated in a vibrant blend of garlic, white wine, lemon juice, paprika, and bay leaves, then pan-seared to golden perfection and smothered in a rich, savory sauce. This lower sodium version retains all the bold, zesty flavors you love, served on crusty Portuguese rolls for the ultimate sandwich experience. Perfect for lunch, dinner, or casual gatherings, this easy-to-make recipe offers a guilt-free way to enjoy an iconic dish. Garnish with fresh parsley and pair with a crisp side salad for a wholesome meal that’s as satisfying as it is delicious!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Pork tenderloin
• 2 tablespoons Olive oil
• 150 milliliters White wine
• 3 Garlic cloves, minced
• 2 tablespoons Lemon juice
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 2 Bay leaves
• 2 tablespoons Unsalted butter
• 4 Portuguese bread rolls
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Thinly slice the pork tenderloin into 1/4 inch slices. If necessary, use a meat mallet to lightly flatten the slices to ensure even cooking.

Step 2

In a large bowl, combine the minced garlic, olive oil, white wine, lemon juice, paprika, ground black pepper, and bay leaves. Mix well to create the marinade.

Step 3

Add the pork slices to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.

Step 4

Heat a large skillet over medium-high heat. Add the unsalted butter and let it melt until it begins to bubble.

Step 5

Remove the pork from the marinade, allowing excess liquid to drip off. Reserve the marinade.

Step 6

Add the pork slices to the skillet in batches, cooking each for about 2-3 minutes on each side until golden brown and cooked through. Remove the pork slices and set them aside.

Step 7

Pour the reserved marinade into the skillet and bring it to a simmer. Allow it to cook for about 5 minutes, reducing slightly and thickening the sauce while ensuring any raw meat residue is cooked off.

Step 8

Return the pork slices to the skillet, tossing them in the sauce to warm through and absorb the flavors.

Step 9

Cut the Portuguese bread rolls in half and lightly toast them if desired.

Step 10

Assemble the Bifana by placing several pork slices on each roll and drizzling some of the sauce on top. Garnish with fresh parsley if desired.

Step 11

Serve immediately while hot, and enjoy the Low Sodium Portuguese Bifana with a side of simple salad or steamed vegetables.

Nutrition Facts

Serving size	(951.2g)

Amount per serving	% Daily Value*
Calories	1845.7

Total Fat 75.4g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 402mg	0%
Sodium 2710.8mg	0%
Total Carbohydrate 124.3g	0%
Dietary Fiber 5.7g	0%
Total Sugars 6.4g
Protein 140.6g	0%

Vitamin D 40IU	0%
Calcium 163.3mg	0%
Iron 12.0mg	0%
Potassium 2738.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 32.4%

Carbs: 28.6%