Five Quarters of Orange: Braised Pork Tenderloins
The last few weeks have been hectic. Dealing with personal matters, supporting my family, trying to tend the garden, and fulfilling professional commitments. So, in general, the last few weeks have been basically about running around resolving this and that.
- 1 kg of pork tenderloin
1 tablespoon of bell pepper paste
- ½ teaspoon of paprika
1 bay leaf
- 370 g of tomato puree
- 150 ml of white wine
Salt and black pepper to taste
