A typically Alentejo combination. Ravasqueira Touriga Franca wine, with its black fruit aroma, balsamic, ripe and full, has a clear gastronomic aptitude, perfectly complementing the rich flavour of the meat.

Try it for yourself. Just follow the recipe.

Ingredients

(serves 4 people)

400 gr pork tenderloin

1 tablespoon of chilli paste

1 large bunch of asparagus

Olive oil and salt to taste

400 gr of 2-3 day old Alentejo bread

4 crushed garlic cloves

Preparation

Cut off the fibrous part of the asparagus and place in a pan of salted water and boil for a few minutes.

Cut the bread into pieces in a bowl and pour over the water, discarding the fibrous stalks and leaving the bread to soak in the broth. Cut the remaining asparagus into pieces and set aside.

Slice the tenderloin and spread with the paprika mixture. Put a little olive oil and half the garlic in a frying pan and let it brown a little. Add the tenderloin and cook on both sides until tender.

Remove from the pan and keep warm. In the same frying pan, add a little more olive oil, the remaining garlic and the asparagus and let it cook a little. Reserve the asparagus tips for plating.

Drain the bread from the stock and add it to the frying pan, tossing it with the asparagus and moulding it into migas. Turn over and allow to set. Serve with the tenderloin and the reserved asparagus.

Enjoy!