| 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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