You’ll Need
For the Pork
650g pork tenderloin, cut into 2cm pieces
2 tbsp dry white wine
1 tbsp olive oil
1 tsp smoked paprika
2 garlic cloves, finely grated
½ tsp sea salt
For the Trays
600g baby potatoes, halved and parboiled for 8 minutes
500g live clams, scrubbed
1 small onion, finely diced
100ml dry white wine
1 tbsp tomato puree
1 bay leaf
To Finish
Chopped coriander
Lemon wedges
Optional but dangerous
Crusty bread
Black olives
A cold Portuguese lager
Method
Marinate the pork with the wine, oil, paprika, garlic and salt for 30 minutes.
Preheat your air fryer to 200°C.
Air fry the potatoes for 12 minutes, shaking twice, until golden.
Add the pork and onion and air fry for 8 minutes, stirring once.
Stir the wine, tomato puree and bay leaf together and pour into a deep heatproof tray.
Add the pork and potatoes, cover tightly with foil and air fry at 185°C for 6 minutes.
Add the clams, cover again and cook for 6-8 minutes until they open.
Discard any clams that remain closed and check the pork has reached 75°C.
Finish with coriander and lemon and serve with the tray juices.