Ingredients

Marinade for Pork

• 1 teaspoon paprika (5 ml)
• 1 teaspoon ground cumin (5 ml)
• 1 clove of garlic, chopped
• 1 bay leaf
• 1 cup dry white wine (250 ml)
• a splash of olive oil
• 1 pork tenderloin, cut into 1-inch cubes (1-pound/454 g)

Cataplana

• 1/4 cup extra virgin olive oil or to taste (60 ml)
• 1 clove of garlic, chopped
• Pinch of ground cumin
• 1 cup beef stock (250 ml)
• 1/4 cup Moroccan olives (60 ml)
• Handful of little neck clams, scrubbed and rinsed
• Salt and freshly ground black pepper
• Dash of Worcestershire sauce
• 1 tablespoon Dijon mustard (15 ml)
• 1 tablespoon butter (15 ml)
• Handful fresh coriander, chopped
• Pickled vegetables, garnish, optional
• 1 large Yukon gold potato, cubed, deep-fried

Description

Cataplana Of Pork And Clams - A Recipe From Food Network Canada. <b>Recipe Courtesy José Alves, Cataplana Restaurant, Toronto.</b>

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