How To Make Wine and Garlic Pork (Portuguese Vina Dosh)
There are plenty of reasons to love pork loins. But above everything else, they’re most popular for the tender and supple texture that they have. After all, who could really resist the sensation of sinking your teeth into succulent pieces of pork that shreds really easily? Have them barbecued, roasted, or cut into medallions and seared! Check out this collection of pork loin recipes, and make the most out of this special pork cut.
Serves:
Ingredients
- 1.5 lbs pork tenderloin, cut into medallions
- 4 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
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In a large bowl, combine minced garlic, red wine, olive oil, paprika, dried oregano, salt, and pepper.
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Add the pork medallions to the marinade, making sure each piece is coated well. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
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Heat a tablespoon of olive oil in a large skillet over medium-high heat.
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Remove pork medallions from the marinade and shake off excess. Reserve the marinade.
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Sear the pork medallions in the hot skillet for about 2-3 minutes per side until browned. Do this in batches if necessary.
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Remove the browned pork medallions from the skillet and set aside.
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Pour the reserved marinade into the skillet and bring it to a boil. Let it simmer for 5 minutes to reduce slightly.
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Return the pork medallions to the skillet along with any juices that have accumulated. Cook for another 5-7 minutes, or until the pork is cooked through and the sauce has thickened.
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Serve the wine and garlic pork hot, garnished with freshly chopped parsley. Enjoy!
Nutrition
- Calories : 275kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 73mg
- Sodium : 68mg
- Total Carbohydrates : 2g
- Protein : 29g
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