Name: Pork Alentejana
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb pork tenderloin, cut into bite-sized pieces; 1 lb littleneck clams, scrubbed and cleaned; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 red bell pepper, sliced; 1/2 cup dry white wine; 1/2 cup chicken stock; 1/2 cup chopped fresh cilantro; 2 tablespoons olive oil; Salt and pepper to taste; Paprika, for seasoning; Crusty bread, for serving

Instructions

Season the pork pieces with salt, pepper, and paprika. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and sliced red bell pepper until softened and fragrant, about 5 minutes.
Pour the white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes to reduce slightly.
Return the pork to the skillet and add the chicken stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the stew simmer gently for about 30-40 minutes, until the pork is tender and the flavors have melded together.
While the pork stew is simmering, in a separate pot, bring a little water to a boil. Add the cleaned clams, cover, and steam for about 5-7 minutes, until the clams have opened. Discard any unopened clams.
Once the pork is tender, add the steamed clams to the skillet, along with the chopped fresh cilantro. Give everything a gentle stir to combine and let the flavors mingle for a few minutes.
Serve the Pork Alentejana hot, garnished with additional cilantro and accompanied by crusty bread for soaking up the flavorful sauce. This dish pairs perfectly with a glass of crisp white wine and good company.

Ingredients

Instructions

Nutrition Facts

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