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🍽️ Crispy Pork Fillet with Mushroom and Leek Vegetable from the Air Fryer

485 kcal · 45 min · 4 servings

Ingredients

• 2 Pork Fillet(s) (à 350 g)
• 500 g Mushrooms
• 2 Bunch Leek(s)
• 1 tsp Paprika Powder
• 1 tsp Rosemary (dried or ground)
• 2 tsp Thyme (dried or ground)
• 2 tbsp Vegetable Oil
• a little Pepper
• a little Salt

Instructions

1. 1. Remove all fat edges and sinews from the pork fillet.
2. 2. Cut each fillet piece in half.
3. 3. Thoroughly pat the meat dry with kitchen paper.
4. 4. Season the meat all over with pepper, salt, paprika powder, one teaspoon of thyme, and rosemary.
5. 5. Fold the thinner ends upwards so that the fillet piece has an even thickness.
6. 6. Clean the leeks and wash them thoroughly.
7. 7. Cut the leeks into pieces about four centimeters long.
8. 8. Clean the mushrooms.
9. 9. Halve the mushrooms or cut very large mushrooms into quarters.
10. 10. Place the leeks and mushrooms in the air fryer basket without the rack insert.
11. 11. Season the vegetables with pepper, salt, and thyme.
12. 12. Drizzle the vegetables with a little olive oil.
13. 13. Mix the vegetables well once.
14. 14. Preheat the air fryer to 180 °C and cook the vegetables for 7 to 10 minutes.
15. 15. Stir the vegetables several times during the cooking time.
16. 16. Check the doneness of the vegetables in between.
17. 17. Remove the vegetables from the fryer and keep them warm.
18. 18. Place the pork fillet on the rack insert in the air fryer.
19. 19. Cook the meat for about 20 minutes at 180 °C.
20. 20. Turn the meat once after 8 to 10 minutes.
21. 21. Brush the top of the meat with a little olive oil.
22. 22. Check after 16 to 20 minutes if the meat is cooked through and still slightly pink in the center.
23. 23. Check repeatedly and monitor the doneness.
24. 24. Reduce the cooking time to 16 minutes for thinner pieces.
25. 25. Extend the cooking time to up to 22 minutes for thicker pieces.
26. 26. Remove the pork fillet from the fryer.
27. 27. Let the meat rest for 5 minutes.
28. 28. Slice the fillet only after resting.
29. 29. Put the vegetables back in the basket for a short time while the meat rests.
30. 30. Warm the vegetables briefly.
31. 31. Plate the fillet and vegetables together.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 53 g · Fett/Fat: 22 g · Carbs: 8 g