Air Fryer Pork Tenderloin and Red Potatoes with Creamy Roasted Garlic Sauce

Remove pork tenderloin from the refrigerator 30 minutes before cooking. Remove excess fat and the thin membrane covering the tenderloin, if necessary, and set aside.

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 375°F and adjust the timer to 25 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, combine half the olive oil, dried rosemary, garlic powder, and onion powder in a small bowl. Add salt and black pepper, to taste, and stir to combine.

Brush the seasoned olive oil mixture over the pork tenderloin and set aside.

Place the diced potatoes in a large bowl and add the remaining olive oil, dried rosemary, garlic powder, and onion powder. Season with salt and black pepper, to taste, and toss to combine.

Pour the potatoes in around the pork and place the basket back inside the unit. Close the lid to start cooking.

Tip: While the pork is cooking, prepare the roasted garlic cream sauce according to the step-by-step directions listed below, assuming you’ve roasted the garlic in advance. If you are roasting the garlic along with the pork tenderloin, prepare the sauce while the pork is resting.

After 10 minutes, lift the lid and carefully turn the tenderloin and stir the potatoes so they brown evenly. Close the lid and continue air frying for another 10 minutes before checking the internal temperature of the pork with an instant read meat thermometer.

Note: Safe cooking temperature for pork tenderloin is 145°F. Remove from air fryer when the temperature is just above 140°F as the temperature will continue to rise several degrees while the pork rests.

For less pink results, continue air frying for several more minutes before removing the tenderloin. Allow the pork to rest for 3-5 minutes before serving.

Once the tenderloin is removed, shake the basket and continue air frying the potatoes for the remaining 5 minutes.

Slice the pork tenderloin and serve immediately with the roasted potatoes on the side and a drizzle of the Roasted Garlic Cream Sauce on top. garnish with fresh thyme or finely chopped rosemary leaves, if desired. Enjoy!

Squeeze the warm roasted garlic cloves from their skins into a medium bowl. Add one cup whole milk and mash the garlic with a fork to break it into small, pieces and set aside.

Tip: For smoother results, pulse garlic and milk for several seconds in a blender.

Add butter to a skillet set over medium-low heat. Gradually whisk in the flour until thoroughly incorporated into the melted butter for 2-3 minutes or just until no lumps remain. Do not allow the mixture to brown or darken.

Add the cream cheese and the milk mixture to the skillet. Cook, stirring continually, until the cheese is completely melted, approximately 2-3 minutes.

Add the grated Parmesan cheese and salt. Continue stirring until the cheese is completely incorporated into the sauce.

As the sauce thickens, add the remaining milk, a little at a time, until the desired consistency is reached. Remove from heat and keep warm until ready to serve. Enjoy!