My, oh my… such an awesome return on so little work. This pork tenderloin was splendid! Tester’s Alternative with excessive marks.
The prosciutto, which was sufficient to cowl the tenderloin, created the salt seasoning for the pork in addition to a crispy crust. The generously peppered tenderloin (I used 1/2 teaspoon freshly floor pepper) offered a pleasant chew into the juicy completed pork.
Mine was cooked to 145°F in 20 minutes. I rested the completed pork for five minutes. This isn’t a component you need to skip because the juices should be reabsorbed by the meat. Additionally of observe, the thinner tail of the tenderloin must be folded onto itself earlier than wrapping with the prosciutto with a view to create a extra uniform log for even cooking.
The sauce. Oh, the sauce… the place to begin? The sauce is a standalone condiment. It goes superbly with the pork. In truth, my solely constructive suggestions for this recipe is that the quantity of sauce have to be doubled. Full disclosure, I used my selfmade fig preserves made with entire figs. I sliced them thinly. They may have soaked up the mustard and vinegar a bit greater than a jammy kind protect. My sauce was a bit extra like a chutney however a sauce, nonetheless. I used to be eager to discover a savoury software for my entire fig preserves that was not simply charcuterie fare. This sauce is it! Nonetheless, common fig preserves would have yielded the identical candy and bitter deliciousness.
Figs, pork, and mustard are such a basic mixture. The air fryer methodology is genius in offering texture, flavour, and lowered fats. The opposite normal suspect in a fig and mustard combo is peppery arugula. So guess what I served my pork with? Recent homegrown arugula salad that I combined with butter lettuce and dressed with, you guessed it, extra fig mustard sauce!
