"1 kg pork loin"
"1 large onion", "3 cloves garlic, minced", "1 bunch fresh parsley", "1 bay leaf", "1 tablespoon paprika", "2 cups white wine", "1 cup olive oil", "1/2 cup hot water", "Salt and black pepper to taste"
"1 kg pork loin"
"1 large onion", "3 cloves garlic, minced", "1 bunch fresh parsley", "1 bay leaf", "1 tablespoon paprika", "2 cups white wine", "1 cup olive oil", "1/2 cup hot water", "Salt and black pepper to taste"
Place the pork loin in a large bowl
Create a marinade with salt, black pepper, onion, garlic, parsley, bay leaf, paprika, and white wine
Let it rest for 2 hours
Remove the pork from the marinade and reserve the marinade
Heat the olive oil in a large skillet over medium-high heat
Sear the pork until browned on all sides
Add the reserved marinade to the skillet and stir to deglaze the pan, scraping up any browned bits
Reduce heat to low, cover the skillet partially, and cook until the pork is tender and the sauce has thickened
Occasionally turn the pork during cooking
Remove the pork from the skillet and reserve it warm
Use a spoon to remove excess fat
Discard the parsley and bay leaf
Add hot water to the skillet and simmer until the sauce has dissolved any remaining browned bits
Serve the pork with the warm sauce.
