Portuguese Bifanas Casserole

Prep Time:               24 hours

Cook Time:               25 minutes

Servings:          4

Ingredients:

1. 1 ½ lbs Pork Bifanas (made with a pork loin sliced in half, lengthwise)

Marinade:

1. 4 clove Garlic, crushed

2. ½ tsp Flaked or Coarse Sea Salt

3. 1 tsp Paprika

4. 2 Tbs Piri-Piri Sauce, or Tabasco

5. ¼ C White Vinegar

6. 1 C White Wine, I use Chardonnay or Moscato.

Casserole:

1. 1 lbs Fresh Large Mushrooms, sliced

2. 1 Yellow Onion, large – cut in ½ and then thick sliced

3. 4 oz Tomato Paste

4. 2 Tbs Butter

5. ½ C Port Wine (100 ml)

6. ¼ tsp Sea Salt (to taste)

7. ¼ tsp Fresh Cracked Black Pepper (to taste)   

Directions:

1. Thin slice (½ – 1 mm) 1 ½ lbs pork loin cut in half lengthwise, remove fat and set aside. Mix together the garlic, salt,  paprika, piri-piri sauce, vinegar,  wine and the bay leaf in a large press-seal bag or lidded plastic container. Add the pork, mix well and marinate overnight.

1. Remove Pork from marinade, drain and heat a skillet (medium heat) with lard (or butter) and when hot, fry the pork fillets on both sides. Remove the pork fillets and set aside.

1. Add the mushrooms and onion to the skillet and sauté until onions begin to caramelize.

1. Add the Port wine, tomato paste, season with salt and pepper, and add the pork fillets back in the skillet and let it simmer for a bit. Garnish with fresh parsley.

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