BONELESS PORK TENDERLOIN - CASSEROLE CARNE DE PORCO MOLUSCOS A ALENTEJANA

By akselden

Requires 3 hours to marinate. A spicy casserole or marinated pork, clams, garlic and herbs.

Ingredients

• MARINADE:
• 1 1/4 lb. pork loin, cut into cubes
• 2 onions, sliced
• 2 cloves garlic, chopped
• 4 fresh tomatoes, seeded
• 2 T. lard
• 2 lb. clams in shells, washed in cold water
• 1 large glass white wine
• 1 bay leaf
• 2 cloves garlic, crushed
• Salt and pepper
• 1 T. paprika
• GARNISH:
• 1 lemon cut into 8 wedges
• 1 carrot, finely sliced
• Parsley
• Handful black olives

Preparation

Step 1

1. Marinate the meat in wine, a bay leaf, garlic, salt, pepper and paprika for 3 hours at room temperature.

2. Place onions, garlic and tomatoes in a casserole with 1 T. lard over a moderate heat. Simmer until onions and tomatoes are cooked. Add clams and simmer for a couple of minutes, set aside.

3. In a separate casserole, add remaining lard and place over high heat until it splutters. Add meat and turn frequently so that the meat colors quickly and evenly without burning. Add 2 T. marinade and allow to simmer for 15 minutes, stirring occasionally. Add the clam, tomato and onion mixture. Garnish with lemon wedges, parsley, carrot, olives, and serve directly from the casserole with chips or potato cubes, fried in lard.