Name: Fennel-Rubbed Pork Tenderloin with Zucchini Ribbon Salad
Total time: 50 min
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves , minced; 1 tablespoon honey; 1 teaspoon grated lemon zest plus 2 tablespoons juice; Salt and pepper; 2 (1-pound) pork tenderloins , trimmed and halved crosswise; 2 tablespoons fennel seeds , coarsely ground; 4 small zucchini (6 ounces each), shaved lengthwise into ribbons; 2 ounces Parmesan cheese , shaved; 2 tablespoons shredded fresh basil; 2 tablespoons pine nuts , toasted (optional)

Why This Recipe Works

Mild, buttery pork tenderloin is a favorite choice for a weeknight meal, but its long shape wasn't an obvious fit for the air fryer. The solution? We cut it in half and found that we could accommodate two tenderloins in the basket that way. Since the pork benefits from a crust, we brushed on a mixture of garlic, honey, lemon zest, and fennel seeds. Coarsely ground whole fennel seeds gave the meat a beautiful flavor and aroma. For an easy side dish, we shaved ribbons of zucchini, showcasing the squash's crunchier side. We tossed it with toasted pine nuts, basil, and shaved Parmesan, dressing the salad just before serving to avoid wilting.

Before You Begin

Use a spice grinder to coarsely grind the fennel (about six 1-second pulses); you can also pound the seeds with a skillet or meat mallet. Use a vegetable peeler or a mandoline to shave the zucchini.

Instructions

Microwave 1 tablespoon oil, garlic, honey, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl until fragrant, about 30 seconds, stirring once halfway through microwaving. Pat pork dry with paper towels, add to oil mixture, and toss to coat.

Sprinkle pork with fennel seeds, pressing to adhere, then arrange in air fryer basket. (Tuck thinner tail ends of tenderloins under themselves as needed to create uniform pieces.) Place basket in air fryer and set temperature to 350 degrees. Cook until pork is lightly browned and registers 140 degrees, 16 to 21 minutes, flipping and rotating pork pieces halfway through cooking. Transfer pork to cutting board, tent with aluminum foil, and let rest while preparing salad.

Gently toss zucchini with remaining 3 tablespoons oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper in clean bowl. Arrange attractively on serving platter and sprinkle with Parmesan, basil, and pine nuts, if using. Slice pork ½ inch thick and serve with salad.