Thăn heo chiên bơ

Method

1. 1 Cut the pork tenderloin into 3 cm thick cubes, then rub with salt and pepper and let it sit for 30 minutes.
2. 2 Allow the meat to reach room temperature before pan-frying; cold meat will burn on the outside while remaining rare on the inside.
3. 3 Pan-fry in hot oil for 3 minutes on each side until the outer crust is evenly browned.
4. 4 Reduce the heat, then add the butter, crushed garlic, and thyme, and spoon the hot butter over the meat continuously for 3 minutes.
5. 5 Continuously drizzling butter helps to cook the center without drying out the outside.
6. 6 Let it rest for 6 minutes, then slice and serve with French fries and a squeeze of lemon.

With an appliance

• Air fryer 34 min

  Replace steps 3 to 5: spray oil on the pork tenderloin, air fry at 195 degrees for 13 minutes, flip at minute 7, then brush with garlic thyme butter for the last 3 minutes; step 6 still allows for a 6-minute rest.