This Dijon Garlic Pork Tenderloin comes from Todd English’s book, The Air Fryer Cookbook: Deep-Fried Flavor Made Easy, Without All the Fat. While it does use an Air Fryer, you could cook this in the oven.
I’ve listed the traditional oven times and temperature in the notes in the recipe.
The air fryer is one of my new finds and I love it! I’ll write a post about it soon, but for now,Bon Appétit!
Dijon Garlic Pork Tenderloin
Yield 4 Servings
- 1 lb pork tenderloin, sliced into 1-inch-thick rounds
- 2 tsps salt
- 1.5 tsps black pepper
- 2 Tbsps honey
- 4 Tbsps water
- 2 tsps ground ginger
- 3 garlic cloves, crushed
- pinch of cayenne
- 1 C breadcrumbs
- Sprinkle both sides of the pork rounds with the salt and pepper.
- In a shallow bowl, combine the honey, mustard, water, ginger, garlic, and cayenne pepper and mix well.
- Dip each pork round into the honey-Dijon mixture, then press each side into the breadcrumbs, coating evenly.
- Place the rounds in the basket of the air-fryer, leaving space between each one.
- Air fry at 400F for 10 minutes, then flip and air fry until golden brown, about 5 more minutes.
If using an oven preheat to 425° F and cook for 20-35 min, or until internal temperature reaches 145°-160° F.