Photograph of the finished Thăn heo chiên bơ

Vietnam · Thăn heo áp chảo bơ

Thăn heo chiên bơ

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.4 kg
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried thyme leaves Dried thyme leaves 24 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Salt Salt 24 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Lime Lime 2
  • Photograph of Potato Potato 800 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking