Medalhoes De Porco Molho Bulhao Pato Servido Com Migas Recipe
Pork loin medallions in a Portuguese “bulhao pato” style and clams served with “migas”
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Ingredients
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Pork Loin Medallions
Clams
Migas
Method
Pork Loin Medallions
- 1
Prepare the Pork
Slice the pork loin into medallions about 2-3 cm thick. Season with salt and black pepper.
- 2
Sear the Medallions
In a large skillet, heat olive oil over medium-high heat. Add the medallions and sear for about 3-4 minutes on each side until golden brown.
- 3
Add Garlic and Wine
Add minced garlic cloves to the skillet and sauté for 1 minute. Then add white wine and allow it to reduce for 2-3 minutes.
- 4
Clams
- 5
Prepare the Clams
Rinse the clams thoroughly under cold water to remove any sand. Discard any that are open.
- 6
- 7
Add Clams and Wine
Add the clams and white wine to the pot. Cover and cook for about 5-7 minutes until the clams have opened. Discard any that remain closed.
- 8
Finish with Parsley
Sprinkle chopped parsley over the clams and season with salt and black pepper to taste. Stir to combine.
Migas
- 9
Prepare the Bread
Tear the stale bread into small pieces.
- 10
- 11
Add Bread and Broth
Add the torn bread to the skillet and pour in chicken broth. Stir well to combine and allow the bread to soak up the liquid.
- 12
Season and Cook
Add paprika and salt to taste, and stir until the mixture is heated through and the bread is softened, about 5-7 minutes.