Portuguese Pork Picadinhos

• 1 lb shrimp
• 2 lbs pork tenderloin (cut into 1 inch squares)
• 6 potatoes (peeled & cut into 2inch cubes)
• 1 cup white wine
• 1/2 cup extra virgin olive oil
• 4 tablespoons extra virgin olive oil
• 12 clams
• 1/4 lb chorizo sausage, slice thin (spanish sausage)
• 1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives)
• 6 pickled pepperoncini peppers
• salt
• 1/2 lb scallops
• 1/2 cup balsamic vinegar (optional)

1. Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
2. add chorizio into pan. Saute with pork until chorizio looses some of its red color.
3. clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
4. pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
5. cook for 40 minutes at 350.
6. Serve with white rice.

shrimp, pork tenderloin, potatoes, white wine, extra virgin olive oil, extra virgin olive oil, clams, chorizo sausage, black green spicy olives, pepperoncini peppers, salt, scallops, balsamic vinegar

Taken from www.food.com/recipe/portuguese-pork-picadinhos-142333 (may not work)