Ingredients
1/2 cup porto
3 cups beef stock
1/3 cup olive oil
2 tablespoons of pimento*
freshly ground pepper
2 teaspoons paprika
1/2 cup chopped parsley
if you don’t have pimento sauce/paste you can wing it by combining 1 crushed garlic clove, 1 tsp salt, 1 tbsp. sweet paprika or minced cherry peppers, 1 tbsp olive oil.
Preparation
Typically, you want your meat of choice to marinate over night. You can opt to grill the meat over the BBQ the next day or roast a pork tenderloin in the marinade itself. Your choice.
