A recipe by Hugo Saint-Jacques.
Difficulty level: apprentice (easy)
Total yield: 4 servings
Preparation time: 15-20 minutes
Cooking time: 8-10 minutes
Marinade time: 2 to 3 hours
INGREDIENTS
Pork meat :
- 1 Olymel pork fillet (450-500 g)
- 1⁄2 cup all-purpose flour
- 2 eggs
- 1 cup (250 ml) breadcrumbs
- 2 TBSP. tablespoon (30 ml) chopped parsley
- 1⁄4 cup Parmesan cheese
Cucumber juice
- 1 cup (250 ml) white wine vinegar
- 3⁄4 cup (180 ml) sugar
- 1 cup (250 ml) water
- 2 TBSP. Tablespoon (30 ml) of spices for pickling
Vegetables
- 2 stalks of celery, peeled and thinly sliced
- 2 Nantes carrots, peeled and thinly sliced
- 6 pearl onions, peeled and halved
- Cut 1⁄2 fennel bulb into sticks
- Ranch sauce
PREPARATION
Step 1 : Preheat air fryer to 400F (190C).
2nd step: For the marinade, bring the vinegar to the boil with water, sugar and spices. Remove from the heat and let it steep for a few minutes before straining everything through a fine sieve. Add the chopped vegetables and let marinate for 2 to 3 hours. Then remove and season well with salt and pepper before serving.
Step 3: Clean the pork tenderloin by removing the connective tissue with the tip of a knife. Then cut the fillet into 8 equal slices. Using a meat mallet or the back of a cast iron skillet, cut the fillet slices between two pieces of plastic wrap to flatten them slightly (1 cm).
Step 4: Prepare your English breading.
Step 5: Place the breaded pork tenderloin slices in the air fryer for 8 to 10 minutes to get them nice and crispy. After cooking, season with salt and pepper.
Step 6: Assemble the plate, starting with a generous helping of ranch sauce and topping with slices of crispy pork tenderloins. Garnish with some marinated vegetables and a few green leaves. Serve immediately.
For more information visit:
https://www.olymel.com/fr/porc-frais/