Name: Air-Fryer Sweet and Smoky Pork Tenderloin with Butternut Squash
Total time: 1 h
Ingredients: 1¼ pounds butternut squash , peeled, seeded, and cut into ¾-inch pieces (5 cups); 1 tablespoon unsalted butter , melted; Salt and pepper; 3½ teaspoons molasses; 1 teaspoon smoked paprika; 1 garlic clove , minced; 1 (1-pound) pork tenderloin , trimmed and halved crosswise; 1 teaspoon grated lime zest plus 1 teaspoon juice; 2 tablespoons roasted pepitas; 1 tablespoon minced fresh chives

Why This Recipe Works

A hearty, autumnal meal of roast pork and butternut squash can require hours in the oven. But by carefully arranging the ingredients in our air-fryer basket, we produced dinner for two in just an hour, with little more than the basket to wash. A 1-pound pork tenderloin proved to be the right size. After cutting it in half, we tossed it in a mixture of molasses, garlic, and smoked paprika, giving it smokiness, sweetness, and deep color, before placing it atop a roasting pile of cubed butternut squash that we’d jump-started in the air fryer. A bonus: The smoky molasses glaze dripped down onto the squash during cooking, creating beautifully caramelized, tasty edges. For a final burst of flavor and texture, we tossed the squash with roasted pepitas, butter, a touch more molasses, lime zest, and lime juice and sprinkled on minced chives.

Instructions

Toss squash with 1½ teaspoons melted butter, 1/8 teaspoon salt, and 1/8 teaspoon pepper in large bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook squash for 8 minutes, tossing halfway through cooking.

Meanwhile, microwave 3 teaspoons molasses, paprika, garlic, ½ teaspoon salt, and ½ teaspoon pepper in now-empty bowl until fragrant, about 30 seconds, stirring halfway through microwaving. Pat pork dry with paper towels, add to molasses mixture, and toss to coat.

Stir squash, then arrange tenderloin pieces on top. (Tuck thinner tail end of tenderloin under itself as needed to create uniform pieces.) Return basket to air fryer and cook until pork registers 140 degrees, 16 to 21 minutes, flipping and rotating tenderloin pieces halfway through cooking. Transfer pork to large plate, tent with aluminum foil, and let rest while finishing squash.

Whisk lime zest and juice, remaining ½ teaspoon molasses, and remaining 1½ teaspoons melted butter together in medium bowl. Add squash, pepitas, and chives and toss to coat. Season with salt and pepper to taste. Slice pork ½ inch thick and serve with squash.