Bifanas 

Pork Bifanas
2 lbs pork loin cut into ¼ thickness
½ cup pepper (malagueta)
8 cloves garlic finely chopped
¾ cup burgundy wine(Carlo Rossi table wine)
2 tsp kosher salt
¼ cup olive oil or canola oil
Pound pork loin with meat tenderizer. In a ziploc bag place ingredients except oil. Let marinade a few hours or over night. Heat up cast iron skillet nice and hot over medium-high heat. Remove the pork loin from the marinade and place on the hot skillet, sear meat for one minute on each side. Place on a separate plate and finish searing all the meat. Wipe skillet and add oil. When oil is hot cook all pork loin until golden. Pour the meat marinade in the skillet and let boil for about four minutes. If too salty to taste, add water and more wine. Serve with mashed potatoes or steamed rice. BON APPETIT.

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