Pork Salpicão with Red Wine
Ingredients
- 800 gPork tenderloin (whole)
- 300 mlRed wine (dry)
- 4 pcGarlic (crushed with skin)
- 2 tbspSmoked paprika (powdered)
- 2 pcYellow onion (sliced)
- 3 tbspExtra virgin olive oil
- 3 pcBay leaf (dried)
- 1 tspGray sea salt
- 1 tspBlack peppercorns (crushed)
- 2 tbspRed pepper paste
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Cold and thinly sliced, it is excellent in sandwiches or on a charcuterie board.
