Portuguese Pork Picadinhos

By jtoro_318

Ingredients

• 1 lb shrimp
• 2 lbs pork tenderloin (cut into 1 inch squares)
• 6 potatoes (peeled & cut into 2inch cubes)
• 1 cup white wine
• 1 ⁄2 cup extra virgin olive oil
• 4 tablespoons extra virgin olive oil
• 12 clams
• 1 ⁄4 lb chorizo sausage, slice thin (spanish sausage)
• 1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives)
• 6 pickled pepperoncini peppers
• salt
• 1 ⁄2 lb scallops
• 1 ⁄2 cup balsamic vinegar (optional)

Preparation

Step 1

Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
add chorizio into pan. Saute with pork until chorizio looses some of its red color.
clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
cook for 40 minutes at 350.
Serve with white rice.