- 2 pounds pork tenderloin, trimmed, cut into 1-inch cubes
- 1 tablespoon paprika
- 8 cups 3/4-inch cubes trimmed day-old French bread
- 1 cup (or more) boiling water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 bacon slices, chopped
- 8 ounces fully cooked smoked sausage (such as linguiça or hot links), cut into 3/4-inch pieces
- 2 large garlic cloves, chopped
- 1/4 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.
- Sauté bacon in large skillet over medium heat until golden, about 6 minutes. Add pork, sausage and garlic. Sauté until pork is cooked through, about 15 minutes. Season with salt and pepper.
- Heat oil in another large skillet over medium-high heat. Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon. Cook until brown, about 5 minutes per side. Place fried bread on plate. Top with meat.