1 pound pork tenderloin, trimmed
2 tablespoons flour
1 teaspoon paprika
salt and pepper

1 tablespoon butter
1 small onion, sliced
1/2 pound mushrooms, sliced
2/3 cup dry white wine
1/4 teaspoon dried rosemary
1-1/2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped

1. Combine flour, paprika, salt and pepper. Roll tenderloin in seasoned flour to coat and discard remaining flour.
2. Melt butter in a large skillet over medium heat and brown the pork on all sides, about 1-2 minutes per side.
3. Add onions and mushrooms to the pork, frying until onions are lightly browned.
4. Stir in wine and rosemary, reduce heat to a simmer and cook covered until pork is tender, about 40 minutes.
5. Slice pork in quarters and squeeze lemon over top. Top with parsley to serve.

Makes 4 servings

19 ounces canned navy beans
3 tablespoons olive oil
1/4 teaspoon red chili flakes
1 tablespoon paprika
1 tablespoon dried oregano
1/4 teaspoon sugar
salt and pepper

1. Heat olive oil in a large skillet over medium-high heat and add the chili flakes, stirring for about 30 seconds.
2. Add the beans, paprika, oregano and sugar and fry until reheated. Season with salt and pepper to taste and serve.

Makes 4 servings

I'm not really sure what the difference is between chorizo and andouille sausage because I've never had andouille, but every recipe I've seen that calls for it says that it can be substituted with chorizo. It is because of this that I went from the flavors of New Orleans Yesterday to those of Portugal tonight. Alright, so chorizo isn't really Portuguese, but andouille isn't really Louisannan either. I'm just talking flavors here.

This is a pork and beans type dinner, which happens to be one of my favorite type of dinners. The role of pork was played by a Portuguese Pork Tenderloin, which I was actually surprised in how tasty it was. It made a delicious performance after being tenderized with slow heat simmering in white wine and was flavored with paprika and rosemary. These are 2 things that I did not expect to go that well together, but it was a surprising match.

The role of beans was played by Portuguese Spiced Beans. I basically made this up myself, trying to emulate the seasoning in chorizo sausage, but apply it to beans instead. They didn't taste particularly like chorizo at all, since only meat really tastes like meat, but the seasoning gave them a nice spicy kick and it was a nice second fiddle to the starring pork.