You’ll Need
For the Pork
1 large pork tenderloin (500–600g)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Porchetta Filling
2 cloves garlic, finely grated
1 tsp fennel seeds, lightly crushed
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
1 tsp fresh thyme leaves
Zest of 1 lemon
30g Parmesan, finely grated
25g fresh breadcrumbs
20g butter, melted
For the Marsala Apples
2 Braeburn apples, cut into wedges
20g butter
2 tbsp Marsala wine
1 tbsp honey
½ tsp fresh thyme leaves
To Serve
Rosemary roast potatoes
Tenderstem broccoli
Green beans
Fresh sage leaves
Optional but Dangerous
Crispy pancetta shards
Black truffle shavings
Parmesan crisps
Wholegrain mustard cream sauce
Method
Remove the pork from the fridge 30 minutes before cooking.
Butterfly the pork tenderloin by slicing lengthways without cutting all the way through, then open it out like a book.
Cover with cling film and gently flatten using a rolling pin until an even thickness.
In a bowl, combine the garlic, crushed fennel seeds, rosemary, sage, thyme, lemon zest, Parmesan, breadcrumbs and melted butter.
Spread the filling evenly over the pork, leaving a small border around the edges.
Roll the pork tightly from one long side into a neat cylinder.
Tie securely with kitchen string at 2–3cm intervals.
Rub the outside with olive oil and season generously with sea salt and freshly cracked black pepper.
Preheat your air fryer to 190°C.
Place the pork into the air fryer basket.
Cook for 28–32 minutes, turning every 8–10 minutes, until the internal temperature reaches 63°C.
Remove from the air fryer and rest for 10 minutes.
Meanwhile, melt the butter in a frying pan.
Add the apple wedges and cook for 3–4 minutes until lightly golden.
Pour in the Marsala wine and honey.
Add the thyme and simmer for 2–3 minutes, basting the apples until they become glossy and lightly caramelised.
Remove the kitchen string from the pork.
Slice into thick medallions.
Serve with crispy rosemary roast potatoes, Tenderstem broccoli and green beans.
Arrange the Marsala apples alongside the pork and spoon over any remaining buttery glaze from the pan.
Finish with fresh sage leaves and, if using, crispy pancetta shards or black truffle shavings.