Comida de la nevera
Air Fryer Pork Tenderloin Potato Mushroom Bake
Pounded pork tenderloin, parboiled potatoes, mushrooms, shallots, cream cheese and Cheddar layer into a rich air fryer bake. The potatoes become tender, the pork stays juicy and the cheese forms a golden top, creating a complete comfort-food dinner in one dish.
What you'll need.
- 600 g pork tenderloin, sliced
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 700 g potatoes, sliced
- 250 g button mushrooms, sliced
- 1 tbsp cooking oil
- 2 shallots, chopped
- 150 g cream cheese
- 150 g Cheddar, grated
How to make it.
- Season the pork slices with salt, pepper and smoked paprika, then pound them lightly.
- Boil the sliced potatoes for 10 minutes and drain well.
- Fry the mushrooms in a little oil until lightly browned and chop the shallots.
- Layer the potatoes, pork, cream cheese, mushrooms and shallots in an air-fryer-safe dish, then top with Cheddar.
- Air fry at 180°C (350°F) for 30 minutes, until the pork is cooked and the cheese is golden.
My tips.
Drain the potatoes thoroughly so the bake does not become watery. For a lighter version, replace part of the cream cheese with Greek yogurt.
Good to know.
Can I assemble the bake ahead?
Yes. Refrigerate it for several hours before air frying.
Can I use another cheese?
Gouda or mozzarella are good substitutes for Cheddar.
How do I reheat leftovers?
Air fry individual portions at 170°C until hot.
Prep 20 min · Cook 45 min · Total 65 min · Serves 5
Nutrition.
~620 kcal · Protein 43 g · Fat 36 g · Carbs 35 g (approximate, calculated automatically)
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