Recipe - Pork And Sausage Saute

2 pound Pork tenderloin; trimmed,
cut into
; 1inch cubes
1 tablespoon Paprika
8 cup Cubes trimmed dayold French
bread; (3/4inch)
1 cup Boiling water; (or more)
One half teaspoon Salt
One fourth teaspoon Ground black pepper
4 Bacon slices; chopped
8 ounce Fully cooked smoked sausage;
(such as linguica or
; hot links), cut
; into 3/4inch
; pieces
2 lg Garlic cloves; chopped
One fourth cup Olive oil

Place pork in medium bowl. Add paprika; toss to coat. Cover; chill
overnight.

Place bread cubes in large bowl. Add 1 cup boiling water. Using potato
masher, crush mixture until bread has consistency of mashed potatoes,
adding more water if mixture is dry. Stir in salt and pepper. Divide into 6
equal portions.

Saute bacon in large skillet over medium heat until golden, about 6
minutes. Add pork, sausage and garlic. Saute until pork is cooked through,
about 15 minutes. Season with salt and pepper.

Heat oil in another large skillet over mediumhigh heat. Working in
batches, add bread portions to oil, flattening to 4inch rounds with wet
spoon. Cook until brown, about 5 minutes per side. Place fried bread on
plate. Top with meat.

Serves 6.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 1743 Calories (kcal); 98g Total Fat; (51% calories from fat);
200g Protein; 6g Carbohydrate; 612mg Cholesterol; 1935mg Sodium Food
Exchanges: One half Grain(Starch); 28 One half Lean Meat; One half Vegetable; 0 Fruit; 13
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.