Ingredients

• 500g pork tenderloin, trimmed
• 2 tsp oil
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 garlic clove, crushed
• 1 tsp dried thyme
• 450g carrots, trimmed and halved
• Drizzle of oil

Methods

1. Preheat your air fryer to 200°C.

2. Pat the pork tenderloin dry with a paper towel. Brush the tenderloin with oil, and season it with salt and black pepper.

3. Drizzle the carrots with a little oil and sprinkle them with a pinch of salt.

4. Place the seasoned pork tenderloin and the carrots in the air fryer basket, ensuring they are in a single layer and not overcrowded.

5. Air fry the pork tenderloin and carrots for 10 minutes at 200°C.

6. While the tenderloin is air frying, prepare the glaze by whisking together the balsamic vinegar, honey, crushed garlic, and dried thyme in a small bowl.

7. After the initial 10 minutes of cooking, open the air fryer and brush the glaze over the pork tenderloin and the carrots, ensuring they are well coated.

8. Return the pork tenderloin and carrots to the air fryer and continue air frying for another 10 minutes, or until the internal temperature of the pork tenderloin reaches 63°C in the centre.

If needed, cook for additional 2–5-minute intervals until cooked through.

9. Once cooked, remove the pork tenderloin from the air fryer and loosely cover it with foil. Allow it to rest for 5 minutes to retain its juiciness.

10. If the carrots need more cooking time, you can air fry them for a few extra minutes while the pork rests.

11. Carve the rested pork tenderloin into thick slices.

12. Pour the glaze from the air fryer basket over the pork.

Serve with Squashed Potatoes