You’ll Need
For the Pork
2 pork loin steaks (200–220g each)
4 slices Parma ham
8 fresh sage leaves
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
For the Garlic Butter Gnocchi
500g fresh potato gnocchi
30g butter
1 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
40g grated Parmesan
1 tbsp fresh parsley, finely chopped
Freshly cracked black pepper
For the Pan Sauce
100ml chicken stock
1 tsp Dijon mustard
25ml double cream
1 tsp lemon juice
To Serve
Tenderstem broccoli
Parmesan shavings
Optional but Dangerous
Crispy pancetta
Truffle oil
Toasted pine nuts
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Lay two sage leaves onto each pork steak and wrap each one tightly with two slices of Parma ham.
Brush lightly with the olive oil and season with black pepper.
The Parma ham provides plenty of salt.
Place the pork into the air fryer basket and cook at 190°C for 12–14 minutes, turning halfway through, until the pork reaches 63°C in the centre.
Remove the pork and allow it to rest for 5 minutes.
Meanwhile, add the butter, olive oil and sliced garlic to a foil tray or oven-safe dish.
Air fry for 2 minutes until the garlic becomes fragrant.
Add the gnocchi, tossing well so every piece is coated in the garlic butter.
Cook at 200°C for 8–10 minutes, shaking halfway through, until the gnocchi are lightly crisp on the outside and soft in the centre.
Stir through the grated Parmesan, chopped parsley and plenty of black pepper while still hot.
In a small heatproof dish, combine the chicken stock, Dijon mustard, double cream and lemon juice.
Warm in the air fryer for 2–3 minutes until lightly thickened.
Slice the rested pork, spoon the garlic butter gnocchi onto warm plates, arrange the pork alongside and drizzle over the warm sauce.
Finish with Parmesan shavings and serve immediately with Tenderstem broccoli.