Мясо которое просят все Идеальная свинина за 15 минут

Ingredients

• 1 lb Pork Tenderloin (Trimmed and cut into 1‑inch thick medallions (about 12 pieces))
• 2 Tbsp Maple Syrup (Pure Canadian grade A)
• 2 Tbsp Balsamic Vinegar (Prefer aged, dark variety)
• 2 cloves Garlic (Crushed with a garlic press)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Adjust to taste for heat)
• 0.5 tsp Paprika (Smoked paprika preferred)

Instructions

1. Slice the Pork

   Place the pork tenderloin on a cutting board and cut it into 1‑inch thick medallions, about 12 pieces total.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine maple syrup, balsamic vinegar, crushed garlic, salt, black pepper, red pepper flakes, and paprika. Stir until fully blended.

   Time: PT5M

3. Marinate the Pork

   Add the pork medallions to the bowl, toss to coat evenly, then cover with plastic wrap and a lid. Refrigerate for 3–4 hours (or up to overnight) to let flavors penetrate.

   Time: PT0M

4. Preheat the Air Fryer

   When ready to cook, preheat the air fryer to 400°F (200°C) for 3 minutes.

   Time: PT3M

   Temperature: 400°F

5. Arrange Medallions in Basket

   Place the marinated medallions in a single layer in the air‑fryer basket. Do not stack; cook in two batches if necessary.

   Time: PT2M

6. First Half of Cooking

   Cook the medallions for 9 minutes at 400°F (200°C).

   Time: PT9M

   Temperature: 400°F

7. Flip and Finish

   Open the basket, flip each medallion with tongs, and cook an additional 9 minutes, or until the internal temperature reaches 160°F (71°C).

   Time: PT9M

   Temperature: 400°F

8. Rest and Serve

   Remove the pork, let it rest for 2 minutes, then serve with baked potatoes and roasted Brussels sprouts.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

12 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork loin, Chicken breast
• Instead of Maple Syrup: Honey, Brown sugar syrup
• Instead of Balsamic Vinegar: Red wine vinegar, Apple cider vinegar
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Paprika: Regular paprika

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Garlic Press (optional)
• Plastic Wrap
• Air Fryer
• Tongs
• Instant-Read Meat Thermometer

Critical Steps — Do Not Skip

• Cut pork into even medallions for uniform cooking.
• Marinate for at least 3 hours to develop flavor.
• Do not stack medallions in the air fryer; cook in a single layer.
• Flip halfway through cooking for even browning.
• Check internal temperature reaches 160°F (71°C) for safety.

Chef Tips from the Video

• Pat the pork dry before adding the glaze to help the sauce adhere.
• Use smoked paprika for a subtle wood‑smoked flavor that complements the maple.
• If you don’t have an air fryer, bake on a preheated 400°F (200°C) rack in a sheet pan for 20‑22 minutes, flipping halfway.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked medallions in a freezer‑safe bag for up to 2 months; reheat in air fryer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork up to 24 hours in advance for deeper flavor.
• Cook the medallions fully, then reheat in the air fryer for 3‑4 minutes before serving.

Frequently Asked Questions