Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1Cut the about 680 g Pork tenderloin into bite-sized pieces, about 2.54 cm cubes. In a bowl, combine the pork pieces with the 4 cloves of minced garlic, 1 teaspoon of paprika, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to coat the pork and let it marinate for 15 minutes.
2. 2While the pork marinates, place the about 450 g potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat (100°C / 100°C) and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well.
3. 3Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated pork pieces and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes. The pork should reach an internal temperature of 63°C.
4. 4Pour the 1/2 cup of white wine into the skillet with the pork. Let it bubble and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, allowing the liquid to reduce slightly.
5. 5Add the about 450 g of clams to the skillet. Cover the skillet and cook over medium heat (148.9°C / 150°C) until the clams open, which should take about 5-7 minutes. Discard any clams that do not open.
6. 6Gently stir the drained potatoes and the 1/4 cup of chopped cilantro into the skillet with the pork and clams. Cook for 1 minute more to heat everything through.
7. 7Serve the Carne de Porco à Alentejana immediately.

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