RECIPES
14
Honey Bourbon Pork Tenderloin with Roasted Vegetables
11/2 –2 lb. pork tenderloin, trimmed
½ tsp. garlic powder
3 Tbsp. olive oil, divided
1 tsp. dried rosemary
salt & pepper
¼ tsp. ground thyme
2 medium potatoes, peeled and cubed
¼ cup honey
2 carrots, peeled and sliced
¼ cup soy sauce
4-6 oz. fresh mushrooms, cut in half
2 Tbsp. bourbon whiskey
1. Rub the tenderloin on all sides with 1 Tbsp. of olive oil (cut the pork in
half lengthwise, if needed, so it fits on the top rack without touching the
heating element). Salt & pepper to taste and place on the air fryer pan.
2. In a medium bowl, toss together the potatoes, carrots, mushrooms, garlic
powder and herbs with 2 Tbsp. olive oil. Add salt & pepper to taste and
pour out all onto the perforated pan (a little oil may drip through, but that
is fine).
3. Place the vegetables on the short rack and the tenderloin on the tall rack.
4. Cook at 425° F for 15 minutes. Stir the vegetables and turn the meat.
5. Cook for another 10 minutes. The pork is well done when the internal
temperature is 160° F. When done, remove the tenderloin and let it rest
10–15 minutes.
6. Toss the vegetables and cook another 10–15 minutes at 400o
F.
7. In a microwave-safe dish, mix the honey and soy sauce and cook on high
in a microwave oven for 15–30 seconds. Stir in the bourbon.
8. Vegetables and loin will be ready to serve at the same time. Slice the
tenderloin into medallions and drizzle generously with the honey
bourbon sauce.
Serves 4
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