Alentejo pork fillet

This dish comes from the central Portuguese region of Alentejo and, in common with the typical style of the region, is simple.  It does, however, benefit from the meat marinating for some time – if possible, overnight.

Preparation Time: 10 Mins

Cooking Time: 45 Mins

Total Time: 12 Hrs

Ingredients

For 4 servings…

4 slices            Tenderloin of pork    

2                    Onions  - chopped    

For the marinade

80 ml              Wine  - dry white     

30 ml              Water       

2 cloves           Garlic  - crushed      

1                    Orange  - juice of     

1                    Bay leaf     

½ tsb             Paprika     

                     Salt          

To garnish

1                    Orange  - cut into quarters      

Method

Put the meat into a casserole, cover with the marinade and leave overnight.

Spread the onion over the meat, cover and cook in a moderate oven (180°C) for 45 minutes until the meat is tender.

Serve with fried potatoes and garnish with orange quarters.

Wine recommendations

A fairly robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Cahors

     Fleurie