Mustard-Plum Pork Medallions

Ingredients

Pork and beans

• 600 g pork tenderloin, silverskin removed, cut into 12 equal medallions about 1 inch thick
• 400 g green beans, trimmed
• 1 tbsp olive oil, divided
• ½ tsp fine salt, divided
• ¼ tsp black pepper

Plum finish

• 120 g plum jam
• 2 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 2 tbsp water
• 1 ripe fresh plum (100 g), pitted and cut into thin wedges

Equipment

Air fryer, small saucepan, thermometer

Allergens and ingredient notes: Mustard; check jam and mustard labels.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Beans: 2 batches of 200 g, then pork: 2 batches of 6. Optional separate oven for holding beans.

1. Preheat the air fryer to 390°F (200°C) according to its manual, about 5 minutes. Toss beans with 2 tsp oil and ¼ tsp salt. Cook 200 g at a time for 8–10 minutes, shaking halfway, until blistered and tender; repeat for 2 batches. Keep warm in a 200°F (95°C) oven.
2. Pat pork dry and coat with the remaining 1 tsp oil, ¼ tsp salt, and pepper. Air-fry 6 medallions at 390°F (200°C) for 8–11 minutes, turning halfway, until each thickest center reaches 145°F (63°C); rest at least 3 minutes. Repeat with the other 6, checking early because thickness varies.
3. Simmer jam, mustard, vinegar, water and plum wedges in a saucepan for 5–7 minutes, stirring, until the fruit softens and sauce is glossy. This sauce never touches raw pork.
4. Serve 3 rested medallions and one quarter of the beans per person. Divide the warm plum sauce over the pork.

The Devotti twist: The plum-mustard lacquer is added after cooking, keeping the sweet finish glossy instead of scorched.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.