Pork Tenderloin, Apple and Potato Bites

Instructions

1. 1

   Cut the potatoes into 2 cm cubes and the carrots into 1.5 cm chunks. Core the apples and cut into 2.5 cm chunks. Trim any silvery membrane from the pork, then cut it into 2.5 cm pieces.

2. 2

   Toss the potatoes and carrots with 2 tablespoons olive oil, 1/2 teaspoon each garlic powder, thyme and salt, and 1/4 teaspoon black pepper. Preheat the empty air fryer to 200°C/390°F for 3 minutes.

3. 3

   Cook the potatoes and carrots in two equal batches of approximately 550 g, spreading each batch in a single layer without overlapping. Air-fry each batch at 200°C/390°F for 22 minutes, shaking after 11 minutes, until golden and easily pierced with a fork. Transfer each cooked batch to a heatproof bowl and cover with a plate; they will be reheated before serving.

4. 4

   Toss the pork and apples with the remaining 1 tablespoon olive oil, 1/2 teaspoon each garlic powder, thyme and salt, and 1/4 teaspoon black pepper.

5. 5

   Cook the pork and apples in two equal batches of approximately 450 g. Spread each batch in a single layer and air-fry at 200°C/390°F for 10–12 minutes, turning after 5 minutes. Starting at 10 minutes, insert a food thermometer sideways into several of the largest pork pieces; they must reach 63°C/145°F. If necessary, continue in 1-minute intervals. Transfer to a serving dish, loosely cover with a plate and rest each batch for at least 3 minutes.

6. 6

   Return the potatoes and carrots to the fryer in two single-layer batches. Reheat each batch at 200°C/390°F for 5–6 minutes, shaking after 3 minutes, until the centers reach 74°C/165°F; add 1-minute intervals if needed. Keep the first reheated batch covered while the second heats. The pork rests during this stage.

7. 7

   Divide the hot potatoes and carrots, rested pork and roasted apples evenly among four plates, spooning over any juices from the pork dish. Allow about 85 minutes for preheating, all four initial cooking batches and both reheating batches.