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Pork Alentejo Recipe


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     Pork Alentejo

Category   Entrees - Maindishes
Sub Category   None

2/3 lb pork tenderloin
4 cloves garlic
2 Tbsp paprika
1/4 tsp black pepper
1 bay leaf, crumbled
1/4 c chopped cilantro
1 Tbsp chopped roasted red pepper from jar
1 tsp Gypsy Juice
1 c white wine
12 little necks
olive oil
1 medium onion, finely chopped
1 red pepper, cut into 1/2 inch pieces
8 mushrooms, quartered
1 tomato, coarsely chopped
1 tsp tomato paste

The day before, cut pork into 1 1/2 inch cubes. Chop and crush garlic and blend with ingredients up to Gypsy Juice into a paste. Rub paste onto pork cubes. Cover pork with 1/2 cup white wine and let marinate for at least 24 hours.
Rinse clams, scrub with toothbrush to remove sand and set aside. Remove pork from marinade, drain and pat dry, strain marinade.
Heat olive oil in a large sauce pan and saute onions until golden. Add red pepper and mushrooms and saute until done. Turn heat down, add tomato and simmer gently for 15 minutes. Add the reserve marinade and tomato paste and simmer uncovered for 30 minutes.
20 minutes before serving the salad, heat olive oil and brown the drained, dry pork, about 2 min per side in batches. Put the pork into the onion mixture, pour the remaining 1/2 cup wine into pan, scrape up good stuff, then add the wine to the onion mixture. Simmer gently for 15 minutes uncovered, do not boil. Turn up the heat to med-high, Add the clams and cover and simmer another 15 min while eating salad. Serve in a bowl on the side or over rice.

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