1 pork loin (600 g) cut into 12 slices
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of all-purpose flour (30 g) for breading
For the sauce
4 medium-sized onions (400 g), sliced into 1 cm thick rings
3 tablespoons of olive oil
3 tablespoons of butter
1 can of tomato paste (400 g)
1 teaspoon of salt
1/4 teaspoon of black pepper
2 smoked linguicas, sliced into 0.5 cm thick cubes
1 pork loin (600 g) cut into 12 slices
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of all-purpose flour (30 g) for breading
For the sauce
4 medium-sized onions (400 g), sliced into 1 cm thick rings
3 tablespoons of olive oil
3 tablespoons of butter
1 can of tomato paste (400 g)
1 teaspoon of salt
1/4 teaspoon of black pepper
2 smoked linguicas, sliced into 0.5 cm thick cubes
Season the pork loin with salt and black pepper
Dredge the pork loin in flour, coating evenly. Reserve
Prepare the sauce: in a large skillet, combine the onions, olive oil, and butter
Cook over low heat, stirring occasionally, until the onions are lightly caramelized (about 10 minutes)
Add the tomato paste and season with salt and black pepper
Stir well to combine
Add the smoked linguicas and cook, stirring occasionally, for about 5 minutes
Place the reserved pork loin slices on top of the sauce, cover the skillet, and simmer gently, stirring occasionally, until the pork is tender (about 20 minutes)
Transfer the pork to a serving dish, spoon some of the sauce over the top, and serve immediately
665 calories per serving
A robust and well-balanced wine pairing, such as an Italian Chianti Classico Rocca delle Macie 96 or Gemma Barbera d'Alba 96 (approximately $14.80 USD or R$24.80)
