crispy pork tenderloin loaded chips.

Golden wedges loaded with crispy pork tenderloin bites, a drizzle of sweet chilli or hot honey and fresh spring onion. The ultimate share-plate dinner or game-day snack.

Dietary: Dairy Free, Gluten Free with tamari
Prep Time: 10 minutes, plus 20 minutes marinating
Cook Time: 10-15 minutes
Serves: 3-4

Pork Ingredients:
1 Scottsdale Pork boneless tenderloin, cut into bite-sized cubes
2 tablespoons soy sauce or tamari

Crispy Coating:
1 cup cornflour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of sea salt and black pepper

To Cook:
Neutral oil, for shallow frying

To Serve:
Potato wedges or chips
Sweet chilli sauce or hot honey
Sliced spring onion

Method:
Toss the pork with the soy sauce and set aside for 20 minutes to marinate.
Combine the cornflour, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl.
Coat the pork pieces well, shaking off any excess.
Heat a shallow layer of oil in a frying pan over medium-high heat.
Cook the pork in batches for about 5 minutes, turning occasionally, until golden, crispy and cooked through.
Drain on paper towel and serve straight away.

To Assemble:
Bake or air fry potato wedges or chips until golden.
Pile onto a platter, top with the crispy pork, a drizzle of sweet chilli or hot honey and sliced spring onion.

Storage:
Cooked pork bites keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to re-crisp.

Tips:
Bake or air fry the chips while the pork marinates so everything is ready at once.
Pile everything on just before serving so the chips stay crunchy.

Recipe developed for Scottsdale Pork.