Savorytomato Bread Pudding With Pork Loin And Mushrooms

1. 1

   Preheat oven to 200u00b0C (approximately 400u00b0F).

2. 2

   In a skillet, saute chopped onion and garlic in olive oil until translucent and soft.

3. 3

   Add diced tomatoes.

4. 4

   Cook on low heat until the tomatoes begin to fall apart.

5. 5

   Soak bread in warm water and add to the pan.

6. 6

   Stir well to combine everything and season with a pinch of salt and pepper.

7. 7

   If necessary, add a little water to reach desired consistency.

8. 8

   Transfer crumbs to an oven-proof container, make a well in the middle and add 1 egg.

9. 9

   Season the egg with a pinch of salt and pepper and bake until cooked.

10. 10

    You can also cook in the microwave on full power for 2 minutes.

11. 11

    For the pork loin, trim fat from the pork loin and place it in a bowl.

12. 12

    Add diced garlic, salt, pepper, wine, paprika and bay leaf.

13. 13

    Marinate for at least 2 hours.

14. 14

    In a large skillet, heat olive oil and add the meat.

15. 15

    Fry on low heat, stirring occasionally.

16. 16

    When the meat starts to brown, remove from pan.

17. 17

    Clean and slice mushrooms and saute in the pork fat for 2 minutes.

18. 18

    Return meat to pan and add strained liquid from the marinade.

19. 19

    Simmer over low heat.

20. 20

    Garnish with chopped cilantro and serve with tomato bread pudding.

* Per serving · 4 servings · Values may vary.