Pork Alentejana
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 1 1⁄2 cups dry white wine
- 4 teaspoons paprika
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon salt
- 2 lbs pork tenderloin, cut into 1 inch pieces
- 1⁄4 cup olive oil
- 2 medium onions, thinly sliced
- 1⁄4 cup pimentos, chopped
- 24 small clams, in the shell fresh (See description to prepare them) or 24 small clams, in the shell frozen (See description to prepare them)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
- Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
- Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
- Add pork mixture to the clam mixture; heat through.
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