Cooked this for my tea tonight, perfect
Pork fillet with vegies for 1.
200g pork fillet cut into 3 pieces x 3.5 cm thick
1.5 tsp mustard
S & P
Olive oil spray
40g sliced red pepper, 1cm thick
80g thinly sliced red onion
1/2 tsp Italian herb mix - made my own from
this recipe but used a small part of a dried chilli instead of dried pepper flakes.
S & P to taste
1/2 tin baby potatoes, drained, rinsed and dried
80g zucchini, 2cm slices
2.5 tsp olive oil
Rub the pork fillet pieces with the mustard and refrigerate until needed.
Before cooking them, add S & P and spray with olive oil.
Preheat airfryer to 180
o.
Place the spice mix, prepared vegies and S & P into the air fryer dish or a casserole dish which will fit into the basket. Pour the oil over and toss to completely coat all vegies. When the temperature has been reached, place the dish inside the machine.
Set the time for 10 minutes, after this time stir vegies, place the pieces of pork fillets on top, set timer for 15 minutes with an increased temperature of 185
o.
Remove the meat only and rest under loose alfoil for 4 minutes. Reset the air fryer for 4 minutes, 185
o. If you think the vegetables are cooked enough then just keep them warm on 100
o whilst waiting for the pork to rest. Tip any juices from the rested meat into the vegetables, stir through and serve.
