Ingrid van den Arend

Main course, serves 4. Preparation time 35 minutes (plus 1 night of marinating)

• 300 grams of pork tenderloin, diced
• 2 bay leaves
• 2 crushed cloves of garlic
• 2 dl of white wine
• a pinch of smoked paprika powder
• 250 grams of clams
• 500 grams of diced potato
• 2 oranges
• 1 red pepper in strips
• a small handful of finely chopped coriander leaves
• a handful of black pitted olives
• olive oil (extra virgin)

In a bowl, mix the pork, bay leaf, garlic, 1 dl of the white wine, paprika powder and 2 tablespoons of oil. Leave the meat, covered, to marinate in the refrigerator for 6 hours, but preferably overnight. Rinse the clams under cold running water. Remove damaged ones. Put the clams in salted water for a few hours. This way they spit out sand. Throw away the shells that are still open.
Heat 2 tablespoons of olive oil in a thick bottomed pan. Stir fry the potato cubes until done, brown and crispy. Season with salt and pepper and set aside.
Squeeze the orange. Heat 1 tablespoon of olive oil in a large pan over medium heat and sear the pork (keep the marinade) for a few minutes, turning frequently on all sides. When the meat is almost done, add the clams, red pepper, a splash of white wine, orange juice and marinade. Cover the pan and steam the clams for 2 minutes until they are well opened. Throw away the ones that are still closed. Take the pan off the heat, add the coriander and potato cubes and season with salt and pepper. Serve the dish straight from the pan with a few black olives on top.

Ingrid van den Arend, Cook it!