Remove the silverskin
The firm skin pulls together while cooking. Before weighing the fillet, trim away the silverskin as thoroughly as possible.
Everyday cooking Recipe
Air fryer pork medallions with mustard crust
Pork fillet is cut into about two centimetres thick medallions and cooked with a thin crust of mustard, bread and thyme. The meat portions are calculated without side dish.
Total time
25 min
Calories
330 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Small medallions instead of a whole fillet
The individual pieces each get their own crust and can be distributed well in the basket. Mustard adheres better to meat that has been patted dry than to a damp surface. A thick breadcrumb topping is not necessary: it would brown outside before the meat center reaches the desired temperature. The recipe is enough for two meat portions.
Quick Dinners
Dinner
Meat
Air Fryer Recipes
Recipe
Air fryer pork medallions with mustard crust
A thin mustard-bread layer comes on the same thick medallions. Fresh thyme seasons the crust without needing a sauce.
Ingredients
2 servings
Method
-
1
Cut the medallions
Cut the fillet into 2 cm thick pieces, pat dry and season with salt and pepper. Place thin tails separately, as they can cook earlier.
-
2
Prepare the crust
Mix breadcrumbs, olive oil and thyme. Thinly brush the top of each medallion with mustard and slightly press the crumbs on it.
-
3
Cook with the crust facing up
If provided, preheat for 3 minutes to 180 °C. Place medallions in the basket with space between them and cook for about 12 minutes at 180 °C. The crust side remains above; do not turn.
-
4
Check the temperature and divide into portions
In the thickest medallion, ensure at least 70 °C for 2 minutes and cook longer if necessary. Remove thinner finished pieces earlier. Spread on two plates; vegetables or potatoes are additional side dishes.
Kitchen know-how
Tips for Air fryer pork medallions with mustard crust
Spread a thin layer of mustard
A thick mustard layer can soften the crumbs and slip off when lifting out. Only brush the tops.
Variations
How to adapt this recipe
Instead of thyme, use about 1 g very finely chopped fresh rosemary needles. Large needles would dry faster on the crust.
Replace the same quantity of mustard with coarse grained mustard. Since salt content and heat vary, add extra salt cautiously.
Nutrition per serving
330kcal
7.3 gCarbohydrates
47.4 gProtein
12.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer pork medallions with mustard crust
No. The approximately 2 cm thick individual pieces have more surface and each has its own breadcrumb crust. Time is not transferable to a whole filet.
The mustard crumb layer should remain on the top. In the air-permeable basket, the meat is heated from below.
No. A golden crust says little about the middle of the meat. Measure the thickest piece and extend the time if necessary.
No. The crusts must be free for this recipe. In a small basket several passes are necessary, which prolongs the total time.
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