Carne de Porco à Alentejana (Pork with Clams)

Ingredients

• about 450 g Pork Tenderloin
• 2 tablespoons Olive Oil
• 4 cloves Garlic
• 1/2 cup White Wine
• 1/2 cup Vegetable Broth
• 1 medium Red Bell Pepper
• about 450 g Clams
• 1 tablespoon Coconut Aminos
• 1 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Pork Tenderloin into 2.54 cm cubes. In a bowl, season the pork cubes with the 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, and 1 teaspoon Paprika. Toss to coat evenly.
2. 2Heat the 2 tablespoons Olive Oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the seasoned pork cubes and cook for 5-7 minutes, turning occasionally, until browned on all sides. The pork should reach an internal temperature of 63°C.
3. 3Add the 4 cloves Garlic, minced, and the 1 medium Red Bell Pepper, thinly sliced, to the skillet with the pork. Cook for 2-3 minutes, stirring, until the garlic is fragrant and the bell pepper begins to soften.
4. 4Pour the 1/2 cup White Wine and 1/2 cup Vegetable Broth into the skillet. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 15 minutes, allowing the sauce to reduce slightly.
5. 5Add the about 450 g Clams and 1 tablespoon Coconut Aminos to the skillet. Cover the skillet tightly and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup Cilantro, chopped. Serve immediately.

Substitutions

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