4 Serves
80 Mins
Thinly slice the pork loin and place it in a bowl. Add minced garlic, bay leaves, paprika, white wine, salt, and pepper. Cover and refrigerate to marinate for at least 60 minutes.
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FrenchVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat olive oil in a large frying pan over medium-high heat.
Add the marinated pork to the frying pan and cook until browned and tender, about 8-10 minutes. Stir occasionally to ensure even cooking.
Toast the Portuguese bread rolls and serve the hot pork inside, drizzling with the remaining pan juices.
30
g20
g36
g
French
French