Portuguese Surf & Turf
Serves 4-6
Ingredients
To Marinate the Pork
- 250ml white wine
- 4 garlic cloves, peeled & sliced
- 1 tbsp paprika
- 1.2 kg pork tenderloin, trimmed of silver skin, and cut into 5 cm (2-inch) pieces (
- 3 tbsp olive oil
- 1 red pepper, core removed and sliced
- 1 green pepper, core removed and sliced
- 1 medium onion, finely diced
- 1 garlic clove, crushed
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 1 x 400g can chopped tomatoes
- 2 tsp hot pepper sauce (like Tabasco)
- 20 parboiled baby potatoes, cut in ½ or ¼ depending on size
- 1 kg small littleneck clams, about 6 per person, well-scrubbed
- 3 tbsp finely chopped coriander
- Crusty bread, for serving
Method
To Marinate the Pork
- In a bowl or shallow dish mix the white wine, garlic and smoked paprika
- Place the pork into the mix and coat well
- Cover and refrigerate for at least several hours, preferably overnight.
- Remove the meat from the refrigerator about 45 minutes before cooking.
- Remove the pork from the marinade (reserve the marinade for the sauce)
- Pat the pork pieces dry with kitchen paper
- This will help achieve a better colour
- Heat the olive oil in a casserole pot over a medium heat
- Season the pork with sea salt
- Add the seasoned pork to the pan and allow to cook for 2 minutes before turning and sealing for a further 2 minutes
- Remove from the pan and set aside
- To the same pot add the peppers, onion, garlic and bay leaf
- Sauté for 2-3 minutes, stirring
- Add in the smoked paprika, tomato paste, chopped tomatoes, hot pepper sauce and the reserved marinade
- Return the sealed pork to the pot and nestle each piece in the sauce and add in the par boiled baby potatoes
- Scatter over the clams and reduce the heat to a simmer
- Cover with a lid and cook for 15-20 minutes until the pork is cooked and the clams have opened up
- After 15-20 minutes, remove the lid and discard any clams that do not open.
- Sprinkle over the coriander and serve
