Carne de Porco à Alentejana (Pork with Clams)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 500 g pork tenderloin and marinate with 4 crushed garlic cloves, 1 tsp smoked paprika and 100 ml white wine for 30 minutes.

   30:00
2. 2

   Drain the meat and sear on all sides in 2 tbsp olive oil over a high heat, then remove from the pan.

3. 3

   Pour the marinade into the pan, add 500 g clams, cover and steam for 6 minutes, until they open.

   6:00
4. 4

   Return the meat to the pan and serve with chopped coriander and lemon wedges.