You’ll Need
500g pork tenderloin, sliced into medallions
1 tbsp olive oil
1 small onion, finely sliced
3 cloves garlic, sliced paper-thin
1 tsp sea salt
½ tsp black pepper
1 tsp dried parsley
For the Cream Sauce
200ml double cream
1 tsp Dijon mustard
40g grated parmesan
½ tsp garlic powder
To Finish
Fresh parsley
Extra parmesan
Optional but Dangerous
Crusty bread
Garlic mushrooms
Roasted potatoes
Large glass of white wine
Method
1 - Preheat your air fryer to 190°C. 2 - Toss the pork medallions with the olive oil, salt, and black pepper. 3 - Add the pork and sliced onion into a foil tray or heatproof dish. 4 - Air fry at 190°C for 8 minutes, stirring halfway through. 5 - Add the sliced garlic and cook for another 2 minutes. 6 - In a bowl, mix together the double cream, Dijon mustard, parmesan, garlic powder, and dried parsley. 7 - Pour the cream mixture over the pork and onions. 8 - Stir gently so everything is evenly coated. 9 - Return to the air fryer and cook at 180°C for 8–10 minutes until the sauce thickens and becomes silky and rich. 10 - Stir once halfway through cooking. 11 - Finish with fresh parsley and extra parmesan. Serve immediately with bread, potatoes, or anything capable of carrying large amounts of garlic cream sauce.