Lunch · 35 min · portuguese

Bifana

Dinner decisions, handled: Bifana pairs pork loin with garlic for a 35-minute Portuguese lunch. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork loin
• 6 cloves Garlic
• 1 cup White wine
• 2 tbsp Paprika
• 2 Bay leaf
• 3 tbsp Olive oil
• 4 Crusty rolls
• 2 tbsp Mustard

Steps

1. Slice the pork paper-thin against the grain; thin slices braise tender in minutes.
2. Marinate 2 hours in wine, crushed garlic, paprika, bay, and salt — the pork should stain red.
3. Sear the pork in hot olive oil in batches until browned at the edges.
4. Pour in the marinade and simmer 10 minutes until the sauce thickens and glazes the meat.
5. Pile the pork high on split rolls, spooning over the pan juices.
6. Add mustard if you like; eat standing up, the way Porto does.

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