Login to Save Like

Ingredients

• 2 pork tenderloins (1 1/2 to 2 pounds), trimmed and cut into 1/2-inch-thick slices
• Salt and pepper
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 teaspoon sweet smoked paprika
• 1/3 pound precooked chorizo, chopped
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 cup dry white wine
• 1 cup chicken broth
• 24 mussels, scrubbed
• 3 tablespoons chopped cilantro
• Crusty bread, for mopping

Description

This Dish Was Served To My Friend Chris (I Ordered The Cod Cakes) At A Tiny Restaurant On A Small, Graffiti-covered Side Street Of Lisbon. The Restaurant Had No Sign—it Didn't Need One. The Huddle Of Hungry Locals Waiting For Tables Was Sign E

Rachael Ray Magazine