1 ½ lb pork tenderloin, cubed
1 cup white wine, vinho verde
2 tbsp paprika
1 bay leaf
2 tsp hot sauce
2 garlic cloves, sliced thin
2 tbsp olive oil
1 large onion, diced
2 lb clams, scrubbed and purged
3 tbsp fresh cilantro, chopped
salt and pepper , to taste
Combine pork, white wine, paprika, bay lead, hot sauce and garlic cloves in a bowl, mix well, cover and refrigerate overnight.
An hour will work but try to marinate the pork as long as possible.
When you are ready to cook, drain the pork but reserve the marinade.
Pat pork dry.
Remove the bay leaf and discard.
Remove the garlic and reserve.
Heat a skillet over medium-high heat.
Add olive oil and brown the pork pieces.
Do not crowd the pan.
Do this in several batches if necessary.
It is important that the pork is dry otherwise it will not brown.
I have made this mistake a few times.
Remove pork and set aside.
Add onion, garlic from marinade and salt and pepper.
Saute until soft, about 5 minutes.
Add reserved marinade and bring to a boil.
Reduce heat and simmer until marinade is reduced by half.
Add pork and clams, cover and cook until clams open, about 10 minutes.
Discard any clams that do not open.
Check for seasoning.
The clams will release their juice which should add just enough salt to flavor the dish.
Remove from pan, sprinkle with the cilantro and serve.
Sugar: 3g
:
Calcium: 48mg
Calories: 372kcal
Carbohydrates: 9g
Cholesterol: 121mg
Fat: 14g
Fiber: 2g
Iron: 3mg
Potassium: 859mg
Protein: 41g
Saturated Fat: 3g
Sodium: 362mg
Vitamin A: 1797IU
Vitamin C: 5mg
