Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1Cut the about 450 g Pork Tenderloin into 2.54 cm cubes. In a medium bowl, combine the pork cubes with 1 teaspoon Salt, 0.5 teaspoon Black Pepper, and 1 teaspoon Paprika, tossing to coat evenly.
2. 2Mince the 4 cloves Garlic. Chop the 1 medium Red Bell Pepper into bite-sized pieces.
3. 3Heat 3 tablespoons Olive Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the seasoned pork cubes and brown them on all sides, about 5-7 minutes. The pork should have a nice brown crust.
4. 4Add the minced garlic and chopped red bell pepper to the skillet with the pork. Cook, stirring frequently, for 2-3 minutes until the garlic is fragrant and the pepper begins to soften.
5. 5Pour in the 0.5 cup White Wine and add the 1 leaf Bay Leaf. Bring the liquid to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and cook for 15 minutes, allowing the flavors to meld.
6. 6Add the about 450 g Clams to the skillet. Cover the skillet tightly and cook for 5-10 minutes, or until all the clams have opened. Discard any clams that remain closed.
7. 7Remove the bay leaf from the skillet. Stir in the 0.25 cup Cilantro. Serve the Carne de Porco à Alentejana hot.

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