For 4 people
Step 1 of 8Pork Salpicão with Red Wine
4 garlic2 garlic300 ml red wine50 ml dry white wine2 tablespoons red pepper paste1 pinch black pepper ground2 tablespoons smoked paprika1 teaspoon smoked paprika3 bay leaf1 teaspoon gray sea salt1 pinch gray sea salt1 teaspoon black peppercorns800 g pork tenderloin
Crush 4 garlic cloves with their skin. In a deep dish, mix the red wine, red pepper paste (massa de pimentão), smoked paprika, crumbled bay leaves, salt, and peppercorns. Submerge 800 g pork tenderloin, cover, and let rest in the refrigerator for at least 12 hours.