Prove Portugal

He has been the executive chef in Quinta das Lágrimas Hotel, in Coimbra, where he develops an excelent work allied to creativity and flavour. Holder of a Michelin star, Albano Lourenço, born in Seixo de Mira, first had a contact with cuisine for fun, but it has become a lasting passion.
His career was made per various restaurants in the Algarve and he is frequently invited to participate in gastronomic events throughout the country. He was also distinguished by INTER Magazine, as Figure of the Year, in 2005. He is a determined and committed professional, who loves his profession and gives credit to his team.

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Portions/Time

Ingredients

• 1 kg of pork tenderloin
• 1 kg of potatoes
• O,5 l of white wine
• 8 cloves garlic
• 8 bay leaves
• 100 gr of pickles
• 40 grams of black olives
• Olive oil to taste
• Oil to taste
• Coriander to taste
• Paprika to taste

Preparation

Clean the pork tenderloin and cut into medallions.
Marinate in dried garlic, bay leaves, paprika, salt and white wine.
Set aside for three hours.
Peel potatoes and cut in peaces (1 by 5 cm).
Laminate the olives, chop the pickles and coriander.
Drain the pork from the marinade and fry in olive oil with garlic and bay leaves.
Fry potatoes in hot oil.
Remove the meat and deglaze the frying pan with the marinade.

Remarks

Plating

Arrange the pork in the centre of the plate.
Arrange the potatoes at an angle.
Drizzle with the sauce.
Flavour with the olives, pickles and coriander.
Garnish with garlic, coriander and bay leaf.

Images