Air Fryer Honey Mustard Pork Tenderloin with Carrots
A single pork tenderloin glazed with honey and mustard, air fried until juicy with golden edges, alongside tender roasted carrot batons. A high-protein one-basket dinner for one.
- Total
- 39 min
- Prep 10 · Cook 24 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
- Air fryer
Instructions
-
Pat the pork tenderloin dry with paper towels and trim any silver skin. Season all over with 0.25 tsp salt and 0.25 tsp black pepper.
~3 min
Drying the surface helps the pork brown rather than steam, and salting early seasons the meat.
-
Peel the carrots and cut them into 1.5 cm thick batons, about 6 cm long. Toss with 1 tbsp olive oil and the remaining 0.25 tsp salt.
~5 min
-
In a small bowl, stir together 1 tbsp mustard and 2 tsp honey until smooth.
~2 min
-
Place the carrots in the air fryer basket in a single layer. Air fry at 190°C for 8 minutes.
~8 min
Roasting Arrange in a single layer for even browning; avoid crowding so vegetables roast, not steam.
-
Push the carrots to one side and add the pork tenderloin. Brush the pork all over with half the honey mustard glaze. Air fry at 190°C for 10 minutes.
~10 min
Brushing glaze before air frying lets the honey caramelize onto the pork for sticky golden edges.
Roasting Arrange in a single layer for even browning; avoid crowding so vegetables roast, not steam.
-
Flip the pork, brush with the remaining glaze, and air fry at 190°C for 4 to 6 minutes more, until the pork reaches 63°C in the thickest part and the carrots are tender and lightly browned.
~6 min
Pork tenderloin is lean and dries out fast, so cooking to 63°C keeps it juicy.
Pork tenderloin is lean and dries out fast, so pull it from the air fryer the moment it hits 63°C; the 5 minute rest carries it to a juicy 65°C.
If the glaze starts to darken too quickly, tent the pork loosely with foil for the final minutes; honey burns faster than the meat cooks.
Roasting Arrange in a single layer for even browning; avoid crowding so vegetables roast, not steam.
-
Transfer the pork to a board and rest for 5 minutes before slicing into 1.5 cm medallions. Serve with the carrots.
~5 min
Resting allows juices to redistribute so they don't run out when slicing.
Resting meat Rest meat loosely tented so juices redistribute; slicing immediately loses moisture.