Recipe courtesy José Alves, Cataplana Restaurant, Toronto.
Marinade for Pork
Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight.
Add olive oil to Dutch oven or heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add later. Sauté pork until golden, about 2 to 3 minutes. Add garlic and cumin, sauté until soft, about 1 minute. Transfer pork to a plate and set aside. Add white wine marinade to the Dutch oven over high heat. Bring to a boil and let reduce for 5 to 10 minutes.
Add beef stock. Bring to a boil and then reduce to a simmer, let simmer for 5 minutes. Add olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add clams. Cook covered until clams start to open, about 2 to 3 minutes. Swirl in butter. Garnish with chopped cilantro. Serve with the fried potatoes and pickled vegetables.