Autumn Harvest Pork Tenderloin Bowl

Ingredients

• 500g pork tenderloin
• 2 medium apples, cored and sliced
• 250g Brussels sprouts, halved
• 500g baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper.

3. 3

   Place the seasoned baby potatoes in the air fryer basket and cook for 12 minutes.

4. 4

   While the potatoes cook, season the pork tenderloin with thyme, salt, and pepper. Add it to the basket after 12 minutes and cook for an additional 15 minutes, flipping the pork halfway through.

5. 5

   After 7 minutes, add the halved Brussels sprouts and apple slices to the basket. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt.

6. 6

   Cook everything together for the final 7 minutes until the sprouts are crispy and the pork reaches an internal temperature of 63°C (145°F).

7. 7

   Let the pork rest for 5 minutes before slicing. Drizzle balsamic vinegar over the vegetables for a finishing touch and plate the pork, apples, sprouts, and potatoes together.

Swaps & variations

• Pork tenderloin can be replaced with chicken breast or tofu for a leaner option.
• Brussels sprouts can be substituted with green beans or broccoli.
• Baby potatoes can be swapped for quinoa or brown rice.

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the air fryer for best results.