Pork picanha is an excellent option to vary the menu and try new flavors. With practical preparation, it is highly tasty and has a soft texture, which gives the dish more succulence. However, if you are still not satisfied with so much flavor, the meat can also be prepared with side dishes, which is perfect for a complete meal.

Check out 7 recipes with pork picanha for Saturday below!

1. Pork picanha in orange sauce

Ingredients

• 1 kg of pork picanha
• Juice of 2 oranges
• 1 orange cut into slices
• 100 ml of honey
• Salt and ground black pepper to taste
• 3 sprigs of rosemary

Preparation mode

In a roasting pan, place the pork picanha and season with salt and black pepper. Cover with aluminum foil and let it rest for 2 hours in the fridge. Afterwards, remove the aluminum foil and place in the preheated oven at 180 °C for 40 minutes. Meanwhile, in a container, add the orange juice, honey and rosemary and mix. Remove the picanha from the oven and drizzle with the orange juice and honey mixture. Add the orange slices and bake for another 20 minutes. Serve then.

Ingredients

• 1 kg of pork picanha
• 1/4 cup dry white wine
• 1/4 cup of orange juice
• 4 tablespoons of lemon juice
• 3 garlic cloves, peeled and crushed
• 500 g the potato peeled
• 2 tablespoons of honey
• Salt, ground black pepper, sweet paprika and chopped rosemary to taste
• Water
• Oil for greasing

Preparation mode

In a container, place the pork picanha and season with salt, black pepper, sweet paprika and lemon juice. Add the orange juice, garlic, white wine and rosemary and mix. Afterwards, transfer the picanha and marinade to a plastic bag, tie and refrigerate for 2 hours. Then, remove the meat from the refrigerator, place it on a baking tray greased with olive oil and place in a preheated oven at 180°C for 40 minutes.

Meanwhile, in a pan, place the potatoes, cover with water, add salt and cook over medium heat until soft. Turn off the heat, drain the water and set aside. Remove the picanha from the oven and place the potatoes on the baking sheet. Using a spoon, drizzle the potatoes with the meat marinade and olive oil. Bake for another 30 minutes.

Then turn off the oven and carefully transfer the meat and potatoes to an ovenproof dish. Book. Arrange the meat broth in a pan and add the honey. Place over medium heat to cook until reduced, stirring constantly. Turn off the heat, add the sauce to the meat and serve immediately.

Ingredients

• 1 kg of pork picanha
• 1 cup of dry red wine
• 2 tablespoons soy sauce
• 1 tablespoon of mostarda Dijon
• 2 red onions peeled and sliced
• 2 tablespoons brown sugar
• Salt and ground black pepper to taste

Preparation mode

In a container, place the pork picanha and season with salt, black pepper, soy sauce, dry red wine and Dijon mustard. Cover and refrigerate for 2 hours. Meanwhile, in a frying pan, add the red onions and brown sugar and cook over medium heat until caramelized. Turn off the heat and set aside.

Place a non-stick pan over medium heat to heat. Place the picanha on it and seal all sides until golden. Turn off the heat and transfer to a baking tray. Add the marinade and bake in a preheated oven at 180°C for 45 minutes, basting with the sauce. Remove from the oven and serve accompanied by caramelized onion.

Ingredients

• 1 kg of pork picanha
• Juice of 3 lemons
• 6 garlic cloves, peeled and crushed
• 1/2 cup cubed butter
• Salt and ground black pepper to taste
• 2 bouquets of rosemary chopped

Preparation mode

In a baking dish, place the pork picanha and season with salt, black pepper and half the lemon juice. Cover with aluminum foil and refrigerate for 2 hours. Meanwhile, in a container, add the garlic and the remaining lemon juice and mix. Remove the meat from the refrigerator and rub the mixture over its surface. Bake in a preheated oven at medium temperature for 40 minutes. Afterwards, remove the meat from the oven, drizzle with butter and sprinkle with rosemary. Place back in the oven until golden. Serve then.

Ingredients

• 1 kg of pork picanha
• 150 g chopped bacon
• 150 g of curd cheese, cut into strips
• 1 calabrese sausage chopped
• 2 garlic cloves, peeled and crushed
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and ground black pepper to taste

Preparation mode

Using a knife, make a cut in the middle of the pork picanha, forming a pocket without going through to the other side. Season inside and out with garlic, lemon juice, olive oil, smoked paprika, salt and black pepper. Afterwards, fill it with bacon, curd cheese and Calabrian sausage, pressing well to accommodate the ingredients. Close the opening with toothpicks.

Place a non-stick frying pan over medium heat to heat. Place the picanha on top and seal on all sides until golden. Turn off the heat, transfer the meat to a baking tray and place in a preheated oven at 200°C for 55 minutes. Remove from the oven and let rest for 5 minutes. Serve then.

Ingredients

• 1 kg of pork picanha
• 4 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1 branch of thyme
• 1 cup of mushroom tea shimeji
• 1 tablespoon of butter
• 1/2 cup of meat broth
• 1 teaspoon soy sauce
• Salt and ground black pepper to taste

Preparation mode

In a container, season the pork picanha with the garlic, salt and black pepper, rubbing it well over the entire surface. Let it rest for 1 hour to absorb the flavors. In a large frying pan, heat the olive oil over medium heat and sear the meat on all sides until a golden crust forms. Reserve the meat. In the same frying pan, melt the butter over medium heat and sauté the garlic until aromatic. Add the shimeji and cook until it starts to brown. Add the meat broth and soy sauce, mixing well and letting the liquid reduce slightly until it forms a more concentrated sauce.

Transfer the pork picanha to a baking dish, pour the shimeji sauce over it and add the thyme. Cover with aluminum foil and place in a preheated oven at 200°C until the meat is tender. Remove the aluminum foil and return to the oven to brown the surface, basting the meat with its own sauce during this time. Remove from the oven, let it rest for a few minutes, slice and serve with the shimeji sauce.

Tip: serve with your favorite salad.

Ingredients

• 1 kg of pork picanha
• 2 cups of tea pineapple cut into cubes
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of honey
• 1 tablespoon soy sauce
• 1/2 cup pineapple juice
• 1 onion cut into slices
• 1 sprig of rosemary
• Salt and ground black pepper to taste

Preparation mode

In a container, season the pork picanha with the garlic, salt and black pepper, rubbing it well over the entire surface. Add the honey and soy sauce, covering all the meat. Let it rest for 1 hour. In a frying pan, heat the olive oil over medium heat and sear the pork picanha on all sides until a golden crust forms.

In a baking dish, place the onion and pineapple, forming a base. Place the pork picanha on top and add the rosemary. Drizzle with pineapple juice, cover with aluminum foil and place in a preheated oven at 200°C until the meat is tender. Remove the aluminum foil and return to the oven to brown the surface. Remove from the oven, let it rest for a few minutes, slice and serve with the roasted pineapple and the sauce formed in the pan.