Name: Pork And Sausage Saute
Ingredients: 2 lb Pork tenderloin; trimmed, cut into; ; 1-inch cubes; 1 tb Paprika; 8 c Cubes trimmed day-old French bread; (3/4-inch); 1 c Boiling water; (or more); 1/2 ts Salt; 1/4 ts Ground black pepper; 4 Bacon slices; chopped; 8 oz Fully cooked smoked sausage; (such as linguica or; ; hot links), cut; ; into 3/4-inch; ; pieces; 2 lg Garlic cloves; chopped; 1/4 c Olive oil

CATEGORY	CUISINE	TAG	YIELD
Meats	French	July 1995	1	servings

INGREDIENTS

2	lb	Pork tenderloin; trimmed, cut into
		; 1-inch cubes
1	tb	Paprika
8	c	Cubes trimmed day-old French bread; (3/4-inch)
1	c	Boiling water; (or more)
1/2	ts	Salt
1/4	ts	Ground black pepper
4		Bacon slices; chopped
8	oz	Fully cooked smoked sausage; (such as linguica or
		; hot links), cut
		; into 3/4-inch
		; pieces
2	lg	Garlic cloves; chopped
1/4	c	Olive oil

INSTRUCTIONS

Place pork in medium bowl. Add paprika; toss to coat. Cover; chill
overnight.
Place bread cubes in large bowl. Add 1 cup boiling water. Using potato
masher, crush mixture until bread has consistency of mashed potatoes,
adding more water if mixture is dry. Stir in salt and pepper. Divide into 6
equal portions.
Saute bacon in large skillet over medium heat until golden, about 6
minutes. Add pork, sausage and garlic. Saute until pork is cooked through,
about 15 minutes. Season with salt and pepper.
Heat oil in another large skillet over medium-high heat. Working in
batches, add bread portions to oil, flattening to 4-inch rounds with wet
spoon. Cook until brown, about 5 minutes per side. Place fried bread on
plate. Top with meat.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1743 Calories (kcal); 98g Total Fat; (51% calories from fat);
200g Protein; 6g Carbohydrate; 612mg Cholesterol; 1935mg Sodium Food
Exchanges: 1/2 Grain(Starch); 28 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 13
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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