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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally. | 2. Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves. | 3. Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open). | 4. Add pork mixture to the clam mixture; heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1 1/2	1/2		-	-	-	-
paprika	4	teaspoons		25.944000000000003	4.9671	1.3009	1.1859
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
pork tenderloin	2	lb	cut	1088.0025	0.0	187.2271	32.0054
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
pimento	1/4	cup	chopped	11.04	2.448	0.528	0.14400000000000002
clam	24			185.76	7.7112	31.6872	2.0736
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.