Carne de Porco à Alentejana (Pork with Clams)

Instructions

1. 1Cut the about 680 g Pork Tenderloin into 2.54 cm cubes. In a bowl, combine the pork cubes with 1 tbsp Paprika, 1 tsp Salt, 0.5 tsp Black Pepper, and the 4 cloves of Garlic that have been minced. Stir to coat the pork evenly and let it marinate for at least 30 minutes.
2. 2Thoroughly rinse the about 450 g Clams under cold running water.
3. 3Heat the 0.25 cup Olive Oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the marinated pork cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
4. 4Pour the 0.5 cup White Wine into the skillet and add the 1 leaf Bay Leaf. Bring the liquid to a simmer and continue to cook for 10 minutes, or until the pork is cooked through. The internal temperature of the pork should reach 63°C.
5. 5Add the rinsed about 450 g Clams to the skillet. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
6. 6Remove and discard the 1 leaf Bay Leaf. Stir in the 0.25 cup of chopped Cilantro. Serve immediately.

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