This crispy pork tenderloin, paired with roasted tomatoes and melted feta cheese, checks all the boxes: quick, delicious, and perfect for nights when you want a great meal with minimal effort. I love the contrast between the crunchy coating and the soft, juicy roasted tomatoes—pure pleasure in every bite! Serve with a whole grain of your choice, such as our fresh corn salad.
Preparation
15
min
Cooking
40
min
Portion
4
Ingredients
Pork
- 1 pork tenderloin, cut into large cubes
- 15 ml (1 tbsp) light mayonnaise
- 7.5 ml (½ tbsp) Dijon or whole-grain mustard
- 60 ml (¼ cup) breadcrumbs
- 60 ml (¼ cup) crushed cornflakes or All-Bran cereal
- 2.5 ml (½ tsp) smoked paprika
- Salt and pepper, to taste
- Cooking oil spray
Roasted Tomatoes
- 570 g (2 containers) cherry tomatoes
- 75 g (½ block) light feta cheese
- 2 garlic cloves, minced
- Cooking oil spray
Preparation
- Preheat the air fryer to 400°F (200°C).
- In a bowl, mix the mayonnaise and mustard. Season the pork cubes with salt and pepper, then coat them with the mixture.
- In a shallow dish, combine the breadcrumbs, crushed cornflakes, and smoked paprika. Coat the pork cubes evenly with the mixture.
- Place the pork cubes in the air fryer basket, spray lightly with oil, and cook for 15 to 18 minutes, monitoring to prevent over-browning. Ensure the internal temperature reaches 145°F (63°C). Let rest for a few minutes before slicing.
- In a silicone dish or on parchment paper, mix the cherry tomatoes, feta cheese, and garlic. Spray lightly with oil and place in the air fryer (after cooking the pork if using a single-basket fryer). Cook for 8 to 10 minutes, shaking halfway through, until the tomatoes burst.
- Lightly mash the roasted tomatoes with a fork to combine with the cheese.
- Serve the pork cubes with the roasted tomatoes and a side of your choice.
Notes
Keeps for 3 days in an airtight container in the refrigerator. Reheat the pork in the air fryer to maintain its crispy texture.
