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Air Fryer Pork Tenderloin and Potatoes with Citrus-Pistachio Sauce

Jason McKinney

Jason McKinney

October 22, 2023
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55 min

Total

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4

Servings

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Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Ingredients

  • 1 ButcherBox Pork Tenderloin

    defrosted, pat dry thoroughly

  • Fine sea salt and freshly ground black pepper

  • 4 tbsp canola oil

  • 1 pound fingerling potatoes

    boiled until fork tender, cooled 

  • 1/2 cup raw, shelled pistachios

  • 2 cloves garlic

  • 2 tbsp lemon juice

  • 1 orange

    zested

  • 1 tbsp brandy

  • 1/4 cup plus 2 tbsp olive oil

  • 1/2 cup chopped fresh parsley

  • 2 tbsp chopped fresh tarragon leaves

  • 5 cups arugula

  • 2 tsp red wine vinegar

Step By Step

Instructions

1
Preheat the air fryer to 425ºF. On a baking sheet, season the pork tenderloin all over with salt and pepper, then rub with 2 tablespoons of the oil. Transfer the pork to the air fryer and cook until golden brown and an instant-read thermometer stuck into the thickest part reads 135ºF to 140ºF for medium, about 15 minutes. Transfer to a cutting board, tent with foil and allow to rest for 10 minutes.
2
Meanwhiile, in a large bowl or on a board, smash each potato just enough to break open, but not so much that they fall apart. Drizzle the remaining 2 tablespoons oil over the potatoes. Transfer to the air fryer and cook until golden and crispy, about 15 minutes. Transfer to a serving platter.
3
While the potatoes are cooking, make the pistachio sauce: Add some of the pistachios to a mortar and pestle and pound until you have a mixture resembling very small crumbles. Transfer to a serving bowl. Add the remaining pistachios and the garlic; pound until ground. Transfer to the bowl. Add the lemon juice, orange zest and brandy; mix well. Add 1/4 cup of olive oil, parsley and tarragon; mix well again. Taste and season with salt and pepper. 
4
Slice the pork tenderloins into ½-inch medallions and arrange on the platter with the potatoes. Generously drizzle the sauce over the top. Toss the arugula with red wine vinegar and the remaining 2 tablespoons of olive oil, season lightly with salt and pepper, and serve alongside.

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