Ingredients
4
4 servings
- •1 cup white wine
- •3 cloves garlic, chopped
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •2 bay leaves
- •0.5 teaspoon ground cumin
- •1 pound boneless pork loin, cubed
- •1 tablespoon olive oil
- •1 onion, sliced
- •1 pound cooked and diced potatoes
- •1 (15 ounce) can cannellini beans
- •1 pinch ground cayenne pepper
- •18 clams
- •3 tablespoons chopped fresh parsley, for garnish
Instructions
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutritional Facts
Per 4 servings
- Calories: 557
- Carbohydrate: 48g
- Fat: 20g
- Fiber: 8g
- Protein: 35g
- Sugar: 3g
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