Beef & Pork
A whole tenderloin roasted in under 20 minutes, sliced into medallions that stay pink-blush and tender.
185° · 18m ✓63° 185°C / 370°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
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Log inIngredients
- 450 g pork tenderloin, silverskin trimmed off
- ¾ tbsp olive oil
- ¾ tsp fine salt
- ¾ tsp dried rosemary, crushed
- ¾ tsp garlic powder
- ¾ tsp Dijon mustard
- ½ tsp black pepper
Steps
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Preheat the air fryer to 185°C / 370°F.
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Rub the tenderloin with mustard and oil, then roll it in the salt, rosemary, garlic powder and pepper.
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Lay it diagonally in the basket if it is too long to fit straight; fold the thin tail under so it cooks evenly.
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Cook for 9 minutes.
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Turn the tenderloin over.
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Cook for a further 9 minutes.
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Check for 63°C / 145°F in the centre, rest 3 minutes, then slice into 2 cm medallions.