Sunday Flavors

ASPARAGUS BREAD ROLL WITH BLACK PORK TENDERLOIN MEDALLIONS

If you never heard about the Iberian pork meat, I think its time to try it. Iberian pork, from Southwest Iberian Peninsula, is a black pork breed with high quality meat, very tender and juicy. The animals’ daily strolls provide a holm-oak acorn diet, which give to the meat a unique flavor.
About this recipe, you just have to pan-fry some pieces of black pork meat, seasoned as mentioned, and combine it with an asparagus bread roll, a very good idea to save some bread leftovers from the waste.
About the meat, you can use tenderloin, loin, ribs or other piece of your preference. About “massa de pimentão”, don’t use too much salt because this paste is usually very salty. If you can’t find it in Macau supermarkets selling Portuguese products, as an alternative, simply use a tablespoon of paprika, a tablespoon of salt and a tablespoon of olive oil. Try to use thin asparagus, more tender than the thick ones.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of black pork tenderloin;
2 tablespoons of “massa de pimentão” or alternative (see introduction);
50 ml / 1 ¾ fl oz of extra virgin olive oil;
2 tablespoons of pork lard;
2 bay leaves;
4 garlic cloves, sliced;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
300 g / 10 ½ oz of fresh asparagus;
300 g / 10 ½ oz of bread (use leftovers if you have);
2 tablespoons of freshly squeezed lemon juice;
1 tablespoon of chopped pickles (optional);
Black olives (optional).

METHOD:

The night before, marinate pork tenderloin medallions with “massa de pimentão”, garlic, wine, bay leaves and chili;
Remove the pork medallions from the marinade and seal it in a casserole with olive oil, pork lard, bay leaves and chili;
On medium heat, add the marinade and simmer until the pork absorbs this marinade (around 15 minutes);
When the meat is getting dry, add white wine, dash by dash, and sauté a few more minutes to concentrate the flavor and evaporate the alcohol. Don’t let it dry too much because you need some sauce;
Cut the heat and drizzle in lemon juice;
Cut asparagus in small slices and boil it in water with salt for a few minutes. Don’t allow a hard boil;
Drain, saving the asparagus boiling water. Place asparagus in iced water to stop cooking process;
In a bowl, smash the bread soaked with some asparagus water, until you obtain a paste. Season with salt;
In another skillet with around 25 to 30 cm / 10 to 12 inches of diameter, heat some spoons of the meat sauce;
Over medium heat, drop the bread paste, involve with the sauce and start to shake it until you obtain a roll. If your skills for this are so high, don’t worry at all. Leave bread paste to cool a little and shape it with your hands;
When you roll it, you can add some more meat sauce (if you still have) or olive oil and crisp a little;
Place the bread roll in the center of your serving plate and place around the black pork medallions;
Drizzle in some lemon juice over the meat;
Sprinkle with some chopped pickles if you like;Make a decoration with black olives and orange or lemon slices.