You’ll Need
For the Pork
1 pork fillet (approximately 500–600g), 1 tbsp olive oil, 2 tbsp wholegrain mustard
1 tbsp Dijon mustard, 1 tbsp honey, 2 cloves garlic, finely grated, 1 tsp fresh thyme leaves, Sea salt
Freshly cracked black pepper
For the Creamy Mustard Sauce
150ml double cream, 1 tsp Dijon mustard, 1 tsp wholegrain mustard
1 tsp Worcestershire sauce, 1 tsp fresh thyme, Black pepper
For the Potatoes
500g baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp chopped rosemary
Sea salt
Black pepper
To Serve
Tenderstem broccoli
Fresh thyme
Optional but Dangerous
Crispy pancetta
Parmesan shavings
Buttered green beans
Caramelised shallots
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, rosemary, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes until crisp and golden.
Trim any silver skin from the pork fillet and slice into thick medallions, approximately 3cm thick.
In a bowl, mix together the olive oil, wholegrain mustard, Dijon mustard, honey, garlic, thyme, sea salt and black pepper.
Coat the pork medallions thoroughly in the glaze.
Place the pork into the air fryer basket in a single layer.
Air fry at 200°C for 8–10 minutes, turning halfway through, until the pork reaches 63°C in the centre and is just cooked through.
Rest the pork for 4–5 minutes.
Meanwhile, combine the double cream, both mustards, Worcestershire sauce, thyme and black pepper in a small heatproof dish.
Place into the air fryer for 3–4 minutes until hot and lightly thickened.
Plate the crispy potatoes, arrange the pork medallions on top and spoon over the warm mustard sauce.
Serve immediately with Tenderstem broccoli and a few fresh thyme leaves.