What You Need

1/2 pound of pork tenderloin cut up into small chunks

2 tablespoons Dijon mustard.

1 1/2 teaspoons Hungarian paprika.

Salt and pepper.

2 large potatoes.

1/2 pound of button mushrooms.

1 medium-sized onion.

7 tablespoons olive oil.

1 sprig each of thyme and oregano.


Combine the paprika and the Dijon mustard in a small bowl. Mix well until you have a smooth paste. Then add one tablespoon of olive oil. Mix well.

Now add all your pork and mix well, making sure all the pork is covered with the marinade. Set aside.

Wash your potatoes thoroughly, leaving the skin on, then cut them into thin slices.

Now add them to a frying pan, plus four tablespoons olive oil.

Peel your onion and then cut into thin slices. Once done add to the frying pan. Now turn on your oven element to low for five minutes. Then turn up your heat to medium low, again mixing the potato-onion mixture to ensure it does not burn. The whole process will take at least 30 minutes with you watching so nothing burns. You might have to increase or decrease the temperature to ensure the potatoes stay golden brown. At some point add salt and pepper, mix and then taste one of the potato slices with some onion on it and add more salt and pepper if needed.

Now take your mushrooms – making sure they are clean – cut them n half and then add into a cold frying pan. Take the sprigs of thyme and oregano, strip them of their leaves and throw into the mushrooms.

Add two tablespoons of olive oil and throw over the mixture and mix quicky.

Now turn on the heat to medium low and every once in a while mix. This will take about 30 minutes and then your mushrooms are ready.

Get your air fryer ready by setting it on air fry at 375 degrees. Once ready add your pork, it will take eight minutes for them to be ready.

Now you are ready to plate.