Name: Air-Fryer Pork Tenderloin with Proscuitto and Sage
Total time: 45 min
Ingredients: 2 (1-pound) pork tenderloins , trimmed and halved crosswise; 6 tablespoons unsalted butter , melted; ¼ teaspoon pepper; 12 thin slices prosciutto (6 ounces); 8 large fresh sage leaves; Lemon wedges

Why This Recipe Works

We started with pork tenderloin, which, like veal, is mild and tender but is easier to find and pairs beautifully with sage. While getting prosciutto to adhere to veal cutlets can be a fussy business involving toothpicks, here we simply halved two pork tenderloins to create four portions and wrapped each in prosciutto—layering fresh sage leaves in between—to create an attractive parcel, brushing melted butter both under and over the prosciutto; this step helped it to cling to the tenderloins and brought needed richness to the lean proteins as well as plenty of herbal flavor. In the circulated heat of the air fryer, the meat cooked evenly even without flipping and the prosciutto crisped up. A spritz of fresh lemon added pleasant brightness to our perfectly cooked tenderloins.

Before You Begin

Serve with a simply cooked vegetable for a complete meal.

Instructions

Pat pork dry with paper towels, brush with 3 tablespoons melted butter, and season with pepper. For each piece of pork, shingle 3 slices of prosciutto on cutting board, overlapping edges slightly, and lay pork in center. (Tuck thinner tail ends of tenderloins under themselves as needed to create uniform bundles.) Top with 2 sage leaves, then fold prosciutto around pork, pressing on overlapping ends to secure. Brush pork bundles with remaining 3 tablespoons melted butter and arrange seam side down in air-fryer basket.

Place basket in air fryer and set temperature to 400 degrees. Cook until pork registers 140 degrees, 20 to 25 minutes. Transfer pork to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice pork ½ inch thick and serve with lemon wedges.