You’ll Need
For the Pork
1 pork tenderloin (500–600g), 1 tbsp extra virgin olive oil, 150ml dry apple cider
1 tbsp wholegrain mustard, 1 tbsp Dijon mustard, 1 tbsp honey
2 cloves garlic, finely grated
8 fresh sage leaves, finely chopped
Sea salt, Freshly cracked black pepper
For the Sage Potatoes
500g baby potatoes, halved, 1 tbsp olive oil, 1 tsp garlic powder
6 fresh sage leaves, finely chopped, Sea salt
Freshly cracked black pepper
For the Apple Cider Sauce
100ml double cream, 50ml apple cider
1 tsp Dijon mustard, 1 tsp fresh sage, finely chopped
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh sage leaves
Optional but Dangerous
Crispy pancetta
Caramelised apples
Buttered green beans
Parmesan shavings
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, chopped sage, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes until crisp, golden and tender.
In a bowl, whisk together the apple cider, wholegrain mustard, Dijon mustard, honey, garlic, chopped sage, sea salt and black pepper.
Coat the pork tenderloin thoroughly in the marinade.
Place the pork into the air fryer basket and cook at 200°C for 18–22 minutes, turning halfway through and brushing once with the remaining glaze.
Remove the pork and allow it to rest for 5–7 minutes before slicing.
Meanwhile, combine the double cream, apple cider, Dijon mustard, chopped sage and black pepper in a small heatproof dish.
Place into the air fryer for 3–4 minutes until gently bubbling and lightly thickened.
Slice the rested pork into thick medallions.
Plate the sage potatoes, arrange the pork over the top and spoon over the warm apple cider cream sauce.
Serve immediately with Tenderstem broccoli and a few crisp sage leaves.