Pork Salpicão with Red Wine

A deep red pork loin, infused with a long garlic and smoked paprika marinade. The meat is firm yet juicy, exhaling scents of smoky wood and reduced wine.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 518
• Protein: 45 g
• Carbs: 11 g
• Fat: 19 g

Ingredients

• 800 g Pork tenderloin ( whole )
• 300 ml Red wine ( dry )
• 4 piece Garlic ( crushed with skin )
• 2 tbsp Smoked paprika ( powdered )
• 2 piece Yellow onion ( sliced )
• 3 tbsp Extra virgin olive oil
• 3 piece Bay leaf ( dried )
• 1 tsp Gray sea salt
• 1 tsp Black peppercorns ( crushed )
• 2 tbsp Red pepper paste

Instructions

1. Preparation of the marinade

   Crush the 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 the pork tenderloin, cover, and let rest in the refrigerator for at least 12 hours.

2. Searing the meat

   Remove the meat from the marinade and pat it dry carefully with a cloth. In a skillet with smoking olive oil, vigorously brown all sides of the tenderloin. The crust should become dark red and crispy.

3. Oven cooking

   Place the meat in a dish on a bed of sliced onions. Pour the marinade over it. Bake at 180°C. Baste regularly with the cooking juices until the sauce reduces and coats the spoon.

4. Resting the fibers

   Remove the dish from the oven and cover it. Let the meat rest for 10 minutes before slicing. The juices will redistribute and the meat will become tender under the knife.

Chef's tips

• Never discard the marinade; reduce it until syrupy to concentrate the flavors.
• If you have a smoker, smoke the meat for 30 minutes before roasting for an authentic taste.
• The meat must be completely dry before hitting the hot oil to achieve a perfect Maillard reaction.

Storage

Keeps for 3 days in the refrigerator. Cold and thinly sliced, it is excellent in sandwiches or on a charcuterie board.