Pork With Wine and Garlic (Carne De Vinho E Alhos)

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.

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 2 -3  lbs boneless pork loin, cut into 1/2 inch slices
• 1 1⁄2 pints  portugese white wine or 1 1⁄2 pints other dry white wine
• 1  cup cider vinegar
• 6  whole cloves
• 4 -6  whole garlic cloves, peeled, crushed
• 4  bay leaves
• 1⁄2 teaspoon dried marjoram
•  salt & freshly ground black pepper
• 1  loaf  French bread, sliced 1 inch thick
• 4  tablespoons olive oil
• 4  tablespoons butter
• 1  navel orange, thinly sliced for garnish (with peel)
• 1  sprig parsley (to garnish) or 1  sprig watercress (to garnish)

Directions

1. 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.
2. Transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour.
3. Transfer the meat to a platter and pat dry with paper towels.
4. Moisten the slices of bread by dipping each side quickly into hot marinade and place on paper towels.
5. Let marinade continue to bubble gently and reduce while you proceed.
6. Heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of pork on both sides.
7. Transfer the meat to a platter and keep warm.
8. Brown bread on both sides in same skillet, adding more oil and butter as needed.
9. Arrange bread on a serving platter, top with the pork and spoon some of the reduced marinade over the top.
10. Garnish with orange slices and parsley sprigs and serve remaining marinade on side.