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

Name: Pork With Wine and Garlic (Carne De Vinho E Alhos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs boneless pork loin, cut into 1/2 inch slices; 1 12 pints portugese white wine or 1 12 pints other dry white wine; 1 cup cider vinegar; 6 whole cloves; 4 -6 whole garlic cloves, peeled, crushed; 4 bay leaves; ½ 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)

Servings: persons

2 -3 lbs boneless pork loin, cut into 1/2 inch slices
1 12 pints portugese white wine or 1 12 pints other dry white wine
1 cup cider vinegar
6 whole cloves
4 -6 whole garlic cloves, peeled, crushed
4 bay leaves
½ 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)

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.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 -3 lbs boneless pork loin, cut into 1/2 inch slices, 1 12 pints portugese white wine or 1 12 pints other dry white wine, 1 cup cider vinegar, 6 whole cloves, and more.

Yes, Pork With Wine and Garlic (Carne De Vinho E Alhos) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!