Porco à Alentejana (Braised Pork and Clams) | Saveur

Name: Porco à Alentejana (Braised Pork and Clams) | Saveur
Ingredients: 2 1 ⁄ 2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. massa de pimentão , or jarred red bell pepper paste, preferably Incopil brand; 1 cup dry white wine; 2 bay leaves; 2 tbsp. lard or unsalted butter; 2 tbsp. olive oil; 3 cloves garlic, minced; 1 large yellow onion, minced; 2 tbsp. tomato paste; 2 1 ⁄ 2 lb. small clams such as littleneck or Manila, scrubbed; 1 tbsp. roughly chopped cilantro; 1 tbsp. roughly chopped parsley; Lemon wedges, for serving

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Pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste.

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Ingredients

2 1⁄2 lb. boneless pork tenderloins, sliced crosswise 1/4" thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp. <a href="https://www.saveur.com/article/recipes/massa-de-pimentao-portuguese-red-bell-pepper-paste/">massa de pimentão</a>, or jarred red bell pepper paste, preferably Incopil brand
1 cup dry white wine
2 bay leaves
2 tbsp. lard or unsalted butter
2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
2 tbsp. tomato paste
2 1⁄2 lb. small clams such as littleneck or Manila, scrubbed
1 tbsp. roughly chopped cilantro
1 tbsp. roughly chopped parsley
Lemon wedges, for serving