Air Fryer Recipe
Caraway Seed Crusted Pork Tenderloin
Caraway seeds lend a distinctive warmth to pork tenderloin, reminiscent of rye bread, which pairs beautifully with the meat's sweetness. The air fryer is ideal for this dish, as it crisps the mustardy crust quickly without overcooking the lean centre.
Ingredients
- 1 pork tenderloin, about 450–600g, silverskin removed
- 1 tbsp caraway seeds, lightly crushed
- 1 tbsp Dijon mustard
- 1 tbsp olive oil, plus 1 tsp for the basket if needed
- 1 tsp runny honey or light brown sugar
- 1 garlic clove, finely grated
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme or 1 tsp finely chopped fresh thyme
- 1 tsp cider vinegar or lemon juice
Method
- Take the pork out of the fridge 20 minutes before cooking and pat it very dry with kitchen paper.
- Trim away any silverskin from the pork.
- Crush the caraway seeds lightly.
- Mix Dijon mustard, olive oil, honey or sugar, garlic, salt, pepper, smoked paprika, thyme, and cider vinegar in a small bowl.
- Stir in the crushed caraway seeds to make a thick paste.
- Rub the paste all over the pork and leave it on a plate for 10 minutes while the air fryer preheats to 190°C.
- Lightly oil the basket or place in a perforated parchment liner.
- Lay the tenderloin in the basket with space around it.
- Air fry at 190°C for 9 minutes, then turn the pork with tongs.
- Cook for a further 6–9 minutes until the centre reaches 63°C or 68°C, depending on preference.
- Transfer the pork to a warm plate and rest for 5–7 minutes before slicing into 1.5cm medallions.
- Serve with the resting juices spooned over the slices.
Nutrition
Calories: 250
