4 Serves
60 Mins
27 g
7 g
17 g
In a bowl, combine the thinly sliced pork loin with white wine, garlic, paprika, bay leaves, salt, and black pepper. Let it marinate for at least 15 minutes.
Ingredients, vitamins, and health benefits
Garlic
Salt
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PolishVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
76 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
621 mg / 4,700 mgSodium
642 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat.
Add the marinated pork to the skillet and sear until browned, then pour in the remaining marinade and simmer until the pork is tender and the sauce has reduced slightly.
Slice the bread rolls and toast them lightly, then fill each with the cooked pork and a spoonful of the pan sauce.
Black Pepper
White Wine
Paprika
Bay Leaf
Thinly sliced pork loin
Olive Oil
Paposeco (Portuguese bread roll)
Vitamin A
189 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
76 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
621 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
11
g17
g31
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g