I found this recipe in our local newspaper, and tweaked it just a bit to fit my tastes. It is a fantastic, easy, no-sweat dish to make in the summer because it doesn't require heating the oven up. We ate it over cooked egg noodles, with a side of cooked broccoli, and a salad. The sauce is just divine!! The leftovers are also good cold for a quick lunch. Yummy!!:)
COOKING TIME INCLUDES COOKING PORK LOIN AND CROCK POT TIME! After pouring over numerous Mexican cookbooks, my boyfriend's mother and I came up with this recipe for our day after Thanksgiving Mexican fiesta. After a tortilla making lesson from the boyfriend's aunt, we used this meat for tacos. The next day, I made awesome pork enchiladas. The possibilities are endless!!
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.