Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Porco com Recheio d'Amêijoas

Vera Andrade e Sousa

Vera Andrade e Sousa teaches cooking in Portugal. She is the mother of Manuel Andrade e Sousa, author of "Catherine of Braganza," a biography of the Portuguese princess who became Queen of England when she married Charles II. The borough of Queens, New York is named for Catherine of Braganza.

2 lbs. pork tenderloin

3 cloves garlic, minced

4 tbsp. butter

2 cups white wine

Salt and pepper

1 recipe clam stuffing

Cut the pork lengthwise and flatten it out to receive the stuffing. Rub the pork well with the garlic, salt and pepper. Make the stuffing.

When the stuffing has cooled, spread the stuffing over the pork. Tie securely with string so that the stuffing will not escape. Brown the tenderloin in a casserole dish then place it in a 350° oven and bake for 40 minutes.

Slice and serve.

Serves 6.

Stuffing:

11/2 pounds of fresh littlenecks

(or 31/2 ounces shelled clams)

1 small onion, minced

1 tbsp. olive oil or butter

4 oz. fresh bread crumbs

3 tbsp. milk

3 egg yolks

Salt and pepper

Optional: dash chili powder and nutmeg

Purge the clams of sand by soaking them in water with a little salt and flour for one hour. Sauté the onion in the butter or oil until golden. Steam the clams for 5 minutes. Reserve 2 cups of the liquor to which you add the milk, breadcrumbs, salt, pepper and nutmeg. Add this to the cooked onion and stir until boiling. Remove from the fire and add the egg yolks and clams. Return to the heat and stir until thickened. Cool.

Place the stuffing over the meat and roll the loin up. Tie with string. Cook in a medium oven (350°) for an hour and 30 minutes with the butter and wine. Add water if necessary. Baste the tenderloin during the first hour of cooking.

Serves 4 to 6.