Serves: 16
Total Calories: 145

4 pounds pork tenderloin
1/2 bottle good wine or apple cider
3 lemons, juiced
1 clove garlic, crushed
2 onions, finely chopped
1 bay leaf
2 tablespoons parsley
1/4 teaspoon pepper
2 tomatoes chopped

Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours.

Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides.

When well browned, add the sauce it has been marinating it and cover and let simmer over low heat.

When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water.

When the meat is tender and the water is dry, remove the meat. Remove excess fat.

Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce.

Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

Nutritional Facts:

Serves: 16
Total Calories: 145
Calories from Fat: 27

More Recipes from the A Taste of Brazil Cookbook:
Pork Tenderloin Roast (Lombo à paulista)
Miner's Pork Tenderloin (Lombo à mineira)
Portuguese Pork Tenderloin (Lombo à portuguesa)
Pork Roast Cooked in the Oven (Carne de porco assada na panela)
Pork Chops with Onions (Costeleta de porco com cebola)
Breaded Pork Chops (Costeleta de porco à milanesa )
Pork Spareribs with White Beans (Costeleta de porco com feijão)