These pork tenderloins and sweet potatoes make a great main dish for your family. Add a green vegetable or a salad, and your menu is complete!
Ingredients
- olive oil, plus more for greasing: 0.25 cup
- pineapple preserves: 0.5 cup
- granulated garlic: 0.5 tsp
- cayenne pepper: 0.5 tsp
- salt: 1 tsp (to taste)
- white pepper: 0.5 tsp (to taste, freshly ground)
- ½ pounds sweet potatoes: 1 piece (cut into 1-inch pieces)
- ½ pounds pork tenderloins: 2 piece
Metric Conversion
Stages of cooking
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Preheat air fryer to 390 degrees F (200 degrees C), if recommended by manufacturer.
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Combine olive oil, pineapple preserves, garlic granules, cayenne, salt, and white pepper in a large mixing bowl; stir to combine.
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Place sweet potato pieces into the mixing bowl and toss with the pineapple preserves mixture. Remove sweet potatoes to a plate, reserving the remaining pineapple mixture.
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Pat tenderloins dry with paper towels. Place in the mixing bowl with the remaining pineapple mixture and toss to coat.
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Brush interior basket of the air fryer with the remaining olive oil. Place tenderloins in the basket, and in a single layer, add as many sweet potato pieces as will fit around the tenderloins. Set aside extra sweet potato pieces. You will cook them as a second batch.
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Air fry for 10 minutes. Turn tenderloins over, browned side down. Stir sweet potatoes, but keep them in a single layer. Air fry until pork loin is slightly pink in the center, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If the tenderloins need more cooking time, turn them again and continue cooking and testing the temperature in 5 minute increments.
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Remove sweet potatoes from the air fryer when they are tender and caramelized. (See Cook's Note).
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When the tenderloins test done, place them on a platter and tent with foil. Allow to rest while the remaining sweet potatoes cook, about 10 more minutes.
