I continue to be amazed at what, exactly, I can pop into the air fryer and have it turn out pretty darned amazingly.
Consider pork tenderloin.
My previous favorite way too prepare this particular cut was to slather some Major Grey’s Chutney on some puff pastry, wrap it around a tenderloin or two, then bake it.
Really, really good. But now, though it is still a fave, there is this…
Marinated pork tenderloin cooked to perfection in just under 30 minutes (including the resting time after air frying).
“But, wait!” you say.
“That end looks burnt and overdone, surely it will be dry and tasteless!”
Not at all.
That crust is just on the surface. The meat, when sliced is, as you can see above, perfectly cooked and moist.
And the taste?
We loved it!
I based my marinade and cooking times on a recipe from myrecipes.com; but feel free to use your own fave marinade, or, heck, even a store bought marinade you quite like.
INGREDIENTS
•1 or 2 (1 lb each) pork tenderloins
Marinade:
•3 tbsp honey
•2 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Dijon mustard
•1 tbsp olive oil
•1 tbsp lime or lemon juice
•2 cloves garlic, minced
•2 tsp grated ginger
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Whisk the marinade ingredients together (I used my immersion blender), then pour over the pork tenderloin(s) in a gallon sized zipper bag. Seal the bad, then give it a couple of flips and turns to ensure that the marinade is fully coating the pork.
Place on a rimmed plate (for to catch any drippage) and stash in the fridge for a few hours or, always more better, overnight; turning the bag over a couple of times whenever you think of it.
Bring the pork out of the fridge and remove from the marinade about an hour before you plan to cook it.
Note: my particular air fryer says that it does not need too be preheated, and I have never had any issues with believing that claim; but, if you do preheat, and you are using a parchment liner, do not put it in the air fryer until you add the pork.
Apply cooking spray too the air fryer basket, then preheat too 400º (if needed).
Place a parchment sheet in the bottom of the basket and arrange the pork tenderloin(s) in a single layer on top, close the air fryer and cook at 400º for 18 to 20 minutes, turning the tenderloin(s) over after 10 minutes.
Remove the pork from the air fryer, cover loosely, and set aside to rest for ten minutes before carving and serving.
Oh. My. GOODNESS!
This is TASTY!
I served ours with oven roasted parsley potatoes and sautéed cabbage with apple, onion, and garlic.
So very fine.