Carne de Porco à Alentejana (Pork with Clams)

Ingredients

• about 450 g Pork Tenderloin (cubed)
• about 450 g Clams
• about 450 g Potatoes (diced)
• 0.5 cup White Wine
• 4 cloves Garlic (minced)
• 1 tablespoon Paprika
• 1 tablespoon Red Pepper Paste (Massa de Pimentão)
• 3 tablespoons Olive Oil
• 0.25 cup Cilantro (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1In a bowl, combine the 0.5 cup white wine, 4 cloves garlic (minced), 1 tablespoon paprika, 1 tablespoon red pepper paste, 1 teaspoon salt, and 0.5 teaspoon black pepper. Add the about 450 g pork tenderloin (cubed) to this mixture. Stir to coat the pork evenly, then cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
2. 2Heat the 3 tablespoons olive oil in a large skillet or pot over medium heat, which is about 175°C. Add the marinated about 450 g pork tenderloin (cubed) to the hot skillet. Cook for about 5-7 minutes, turning the pork cubes occasionally, until they are browned on all sides. The pork should reach an internal temperature of 63°C.
3. 3Add the about 450 g potatoes (diced) to the skillet with the browned pork. Stir everything together and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.
4. 4Add the about 450 g clams to the skillet. Cover the skillet tightly and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed after this time.
5. 5Remove the skillet from the heat. Stir in the 0.25 cup cilantro (chopped) and serve immediately.

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