Pork With Wine And Garlic (Carne De Vinho E Alhos) Recipe

ingredients

3 pounds boneless pork loin, cut into 1/2-inch slices
1 bottle (750 ml size) dry white wine
1 cup cider vinegar
6 whole cloves
6 cloves garlic, peeled and crushed
4 bay leaves
1/2 teaspoon dried marjoram
salt and freshly ground pepper, to taste
1 long loaf French bread (baguette) sliced 1-inch thick
4 tablespoons olive oil
4 tablespoons butter
1 navel orange (with peel), thinly sliced for garnish
sprigs of parsley or watercress for garnish

directions

Combine the pork, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt, and pepper in a non-reactive bowl or plastic bag and marinate in the refrigerator for 2 to 3 days.

Transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour. Transfer the meat to a platter and pat dry with paper towels.

Moisten the slices of bread by dipping each side quickly into the hot marinade and place on paper while you proceed.

Heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of pork on both sides. Transfer the meat to a platter and keep warm.

Brown the bread on both sides in the same skillet, adding more oil and butter as needed.

Arrange the bread on a serving platter, top with the pork, and spoon some of the reduced marinade over the top. Garnish with the orange slices and parsley sprigs, and serve the remaining marinade on the side.

nutrition data

Nutritional data has not been calculated yet.