Pork Alentejana

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This pork and clam dish originated in the alentejo region of portugal, where pork is served almost daily. to prepare clams in shells for cooking: thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. repeat this process twice. posted for zwt5! marinating time not included in prep time. from classic international recipes.

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Steps

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For marinade , combine wine , paprika , garlic , bay leaves , 1 tsp salt , and dash of pepper.

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Add pork.

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Cover.

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Marinate 2 hours or overnight in refrigerator , stirring occasionally.

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Drain port , reserving marinade.

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Pat meat dry.

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In skillet brown pork in half of the hot oil.

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Add reserved marinade.

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Bring to boiling.

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Reduce heat.

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Simmer , uncovered about 45 minutes or till liquid is almost evaporated.

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Skim off fat and remove bay leaves.

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Meanwhile , cook onions and pimentos in the remaining hot oil until the onion is tender.

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Add the clams , the 1 / 2 tsp salt , and the 1 / 4 tsp of pepper.

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Cover and cook 5 to 7 minutes or till shells open.

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Add pork mixture to the clam mixture.

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Heat through.

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Ingredients

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dry white wine, paprika, garlic cloves, bay leaves, salt, pork tenderloin, olive oil, onions, pimentos, clams, pepper