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Another ZWT3 recipe from Chef Worldwide Recipes I want to try. This is from Portugal. My grandmother was Portugese and she more than likely made this as well.
- 907.18-1360.77 g boneless pork loin, cut into 1/2 inch slices
- 709.78 ml portugese white wine or 709.78 ml other dry white wine
- 236.59 ml cider vinegar
- 6 whole cloves
- 4-6 whole garlic cloves, peeled, crushed
- 4 bay leaves
- 2.46 ml dried marjoram
- salt & freshly ground black pepper
- 1 loaf French bread, sliced 1 inch thick
- 59.16 ml olive oil
- 59.16 ml butter
- 1 navel orange, thinly sliced for garnish (with peel)
- 1 sprig parsley (to garnish) or 1 sprig watercress (to garnish)
- Combine pork, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt and pepper in a non-reactive bowl or plastic bag and marinate in refrigerator for 2-3 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 hot marinade and place on paper towels.
- Let marinade continue to bubble gently and reduce 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 bread on both sides in same skillet, adding more oil and butter as needed.
- Arrange bread on a serving platter, top with the pork and spoon some of the reduced marinade over the top.
- Garnish with orange slices and parsley sprigs and serve remaining marinade on side.