Air Fryer Pork Tenderloin and Brussels Sprouts

Time to get the air fryer going again!  I had planned to make a simple meal for dinner.  As always, there's always several Smithfield pork tenderloins in the freezer.  

After thawing in the refrigerator, it was time to preheat the air fryer on 400 degrees F.  Open the package, drain off any liquid and pat the pork tenderloin dry with paper towels.

Most pork tenderloins weigh between 1 lb. and 1.5 lbs.  For the smaller sized pork, cook 20-22 minutes.  For the larger portions, cook 22-23 minutes.  You'll need to cook to an internal temperature of 155-165 degrees F. is reached.

After removing from the air fryer, carefully place pork on a plate or cutting board and let rest for minutes before slicing.

To make the mushroom gravy, you'll need:

2 T. butter

8 oz. white button mushrooms, sliced

1 clove garlic, minced

2 T. all-purpose flour

2 cups beef broth

Melt butter in a medium skillet over medium-high heat.  Add mushrooms and cook until browned and excess moisture evaporates.  Add garlic and cook another minute.

Add flour and stir to remove any lumps.  Slowly pour in beef broth, whisking until incorporated.  Reduce heat to a simmer and let cook for about 5 minutes until gravy thickens.  Taste and add salt and pepper as needed.

When ready to serve, place pork tenderloin slices onto plates and spoon gravy over the pork.  Serve immediately.

For the Brussels sprouts:

Trim and halve the sprouts and remove outer leaves.  Place in a bowl, drizzle with olive oil and season with salt and pepper.  Toss to completely coat.  Place in the air fryer (400 degrees F.) and cook for 8 - 10 minutes until the sprouts are tender and have charred slightly.

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