Classic Spanish preparation - simple, elegant, tasty.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.

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  • Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

399.9 calories; 28.7 g protein; 2.8 g carbohydrates; 86.6 mg cholesterol; 363.8 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2004
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/18/2005
My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I was trying to follow the recipe but even that was a bit too long. That was his one complaint. I also kept checking the internal temp and it never reached 160 but it was definitely still cooked! Read More
(25)
21 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/26/2004
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe! Read More
(17)
Rating: 3 stars
08/18/2005
My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I was trying to follow the recipe but even that was a bit too long. That was his one complaint. I also kept checking the internal temp and it never reached 160 but it was definitely still cooked! Read More
(25)
Rating: 5 stars
04/26/2004
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe! Read More
(17)
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Rating: 4 stars
07/23/2003
The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine maybe that was a mistake. It was missing something for our tastes. Not sure how but I am going to play around with this recipe next time I make it. Read More
(12)
Rating: 4 stars
11/06/2008
I used red wine as i had it on hand and prefer it and the dish turned out beautifully. I removed the roast after fully cooked and reduced the "liquids" down with a little cornstarch and made a delicious gravy to serve with mashed red potatoes. A little fresh ground pepper and it was wonderful (and i do not even like pork:) Read More
(8)
Rating: 4 stars
07/10/2009
I sliced my pork tenderloin into medallions and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender and the flavor was pretty good but if I were to make it again I would add some fresh oregano and/or thyme. Served it with asparagus and baby red potatoes. Good stuff. Thanks Pietra! Read More
(4)
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Rating: 4 stars
07/13/2003
We cooked it on the BBQ on low heat and it was extremely tender and delicious. Read More
(3)
Rating: 3 stars
08/02/2005
I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definitely make this again but I would like to figure out what I did wrong. Read More
(3)
Rating: 2 stars
07/13/2003
This was just okay. I wasn't too impressed. Read More
(3)
Rating: 3 stars
04/19/2006
This was allright but it was lacking that "wow" factor. I used a pork tenderloin I cut lots of little slits that I inserted slivers of garlic in (in addition to rubbing the minced garlic over the outside of the pork) added lots of thyme & some cilantro. The wine I used was a good pinot grigio. Not sure why thsi was a little boring... the pork was juicy & not dry though. Served it w/ smashed potatoes & a fresh salad. Read More
(2)