Recipe courtesy of David Rocco
Total:
77 hr 40 min
Prep:
10 min
Inactive:
72 hr
Cook:
5 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the pork tenderloin in a baking dish and cover in salt. Cover the dish and refrigerate for 3 days. Remove the salt and rinse the pork tenderloin. Add the pork and wine to a saucepot, bring to a simmer and cook for 5 to 6 hours. Remove the pork from the wine and let cool, thinly slice the pork and drizzle with olive oil.

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Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

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