Air Fryer Pork Tenderloin with Carrots, Potatoes and Onion Gravy
This is for a pork tenderloin, not a pork loin. Tenderloins are thinner and cook quicker. If using pork loin instead of pork tenderloin, it is thicker than a pork tenderloin and will take longer to cook. Cut several 1/2" slits through the pork loin fatty side to help it cook through evenly.You can cook the vegetables with the tenderloin or cook them separate. If you cook the veggies with the tenderloin, they may finish before the tenderloin does. You can remove the veggies when they are to your liking, and then finish cooking the tenderloin.
In large bowl combine oil, Worcestershire sauce, garlic powder, dried herbs, salt and pepper. Whisk ingredients together. Add tenderloin, potatoes and carrots. Stir to coat everything with marinade.
Lay tenderloin, potatoes and carrots in air fryer basket.
Air Fry at 370°F/190°C for 15 minutes. Flip the tenderloin and stir the vegetables.
Continue to Air Fry for another 10-15 minutes, or to your preferred doneness or until center temperature reaches 145-160°F (63-71°C). If the vegetables are to your preference and the pork tenderloin isn't finished yet, take out the veggies and continue to air fry the tenderloin until it is cooked to your liking. It is best to use an instant read thermometer to check the tenderloin's doneness.
WHILE PORK IS COOKING, MAKE THE GRAVY: Heat large skillet on medium heat. Melt the butter and add onions. Cook onions until golden and caramelized, about 5 minutes. Stir onions often so they don’t burn.
Whisk together flour and broth until well combined. Pour the mixture into the pan. Add Worcestershire sauce and salt and pepper to taste.
Reduce heat to Low, stirring often, and simmer until thickened, about 5 minutes depending on your preferred thickness. When pork and vegetables are finished cooking, transfer to a platter and cover. Let rest for 5 minutes. Serve warm with gravy on top.