ButcherBox’s pork tenderloin cooks perfectly in an air fryer, where the evenly dispersed heat keeps the lean, sweet meat from overcooking. Paired with crispy golden fried potatoes, all it needs is a sauce. We’ve got you covered: This recipe features a nutty, herbaceous and very citrusy sauce to tie it all together. A splash of brandy (or other booze of your choice) adds a touch of luxurious flavor to the sauce.
Some practical notes: Blanching the potatoes before air frying will yield you evenly cooked, beautifully golden spuds on the plate. Blanch ahead of time, or do it while the pork tenderloin is cooking. Don’t care for potatoes? Serve a different starch instead (rice is always good). For the pistachios, if you can’t find raw and shelled, the toasted ones will work.
- 1 ButcherBox Pork Tenderloin defrosted, pat dry thoroughly
- Fine sea salt and freshly ground black pepper
- 4 tbsp Canola oil
- 1 pound fingerling potatoes boiled until fork tender, cooled
- 1/2 cup raw, shelled pistachios
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 orange zested
- 1 tbsp brandy
- 1/4 cup plus 2 tbsp olive oil
- 1/2 cup chopped fresh parsley
- 2 tbsp chopped fresh tarragon leaves
- 5 cups arugula
- 2 tsp red wine vinegar
- Preheat the air fryer to 425ºF. On a sheet pan, season the pork tenderloin all over with salt and pepper, then rub with 2 tablespoons canola oil. Transfer the pork to the air fryer and cook until golden brown and an instant-read thermometer stuck into the thickest part reads 135ºF to 140ºF for medium, about 15 minutes. Transfer to a cutting board to rest for ten minutes.
- Meanwhiile, in a large bowl or on a board, smash each potato just enough to break open, but not so much that they fall apart. Drizzle the remaining 2 tablespoons canola oil over the potatoes. Transfer to the air fryer and cook until golden and crispy, about 15 minutes. Transfer to a serving platter.
- While the potatoes are cooking, make the pistachio sauce: Add some of the pistachios to a mortar and pestle and pound until you have a mixture resembling very small crumbles. Transfer to a serving bowl. Add the remaining pistachios and the garlic; pound until ground. Transfer to the bowl. Add the lemon juice, orange zest and brandy; mix well. Add 1/4 cup of olive oil, parsley and tarragon; mix well again. Taste and season with salt and pepper.
- Slice the pork tenderloins into ½-inch medallions and arrange on the platter with the potatoes. Generously drizzle the sauce over the top. Toss arugula with red wine vinegar and 2 tbsp of olive oil and serve alongside.
If you have a large format air fryer and can fit the pork and potatoes on a pan in the fryer, cook them together to save time.