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Air-Fried Pork Tenderloin Salad

Air-Fried Pork Tenderloin Salad makes mindful eating light work. Tender, Juicy Pork Tenderloin adds a savory balance to crispy fruit and veggies. Make every feast a flex with this satisfyingly guilt-free meal.

Cooking time 30 min
Preparation time Prep 20 min
Serves Serves 4

Ingredients

  • For the Pork Tenderloin:
  • 1 ½ lbs. Pork Tenderloin, trimmed of silver skin
  • 2 tbsp. olive oil
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. cayenne pepper (optional, for heat)
  • For the salad base:
  • 1 medium (about 2 1/2-lb.) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups)
  • 5 tbsp. olive oil, divided
  • 1 ¼ tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided, plus more for garnish
  • 2 tbsp. white wine vinegar
  • 2 tsp. whole-grain mustard
  • 1 tsp. honey
  • 2 medium bunches Lacinato kale, stemmed and roughly chopped (about 14 cups)
  • 2 medium-size Cosmic crisp apples, unpeeled and sliced (about 3 cups)
  • 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup), plusmore for garnish ½ cup chopped toasted pecans
  • For the dressing (Honey-Mustard Vinaigrette):
  • 3 tbsp. Creole or Dijon mustard
  • 2 tbsp. honey (or maple syrup)
  • 2 tbsp. apple cider vinegar (or red wine vinegar)
  • ¼ cup olive oil
  • Salt & pepper, to taste

Ingredients

  • For the Pork Tenderloin:
  • 1 ½ lbs. Pork Tenderloin, trimmed of silver skin
  • 2 tbsp. olive oil
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. cayenne pepper (optional, for heat)
  • For the salad base:
  • 1 medium (about 2 1/2-lb.) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups)
  • 5 tbsp. olive oil, divided
  • 1 ¼ tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided, plus more for garnish
  • 2 tbsp. white wine vinegar
  • 2 tsp. whole-grain mustard
  • 1 tsp. honey
  • 2 medium bunches Lacinato kale, stemmed and roughly chopped (about 14 cups)
  • 2 medium-size Cosmic crisp apples, unpeeled and sliced (about 3 cups)
  • 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup), plusmore for garnish ½ cup chopped toasted pecans
  • For the dressing (Honey-Mustard Vinaigrette):
  • 3 tbsp. Creole or Dijon mustard
  • 2 tbsp. honey (or maple syrup)
  • 2 tbsp. apple cider vinegar (or red wine vinegar)
  • ¼ cup olive oil
  • Salt & pepper, to taste

Directions

  1. Rub tenderloin with olive oil, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Let rest for 10–15 minutes at room temperature.

  2. Preheat air fryer to 400 degrees F (200 degrees C). Place pork tenderloin in air fryer. Cook 15-18 minutes, flipping halfway through, to an internal temperature of 145-160 degrees F with a 3-minute rest.

  3. Toss together squash, 1 tablespoon of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper on a large rimmed baking sheet. Spreadin an even layer. Bake at 425 degrees F on lower third rack, stirring once, until golden brown and fork-tender, about 25 minutes.

  4. In a mixing bowl, whisk together mustard, honey, vinegar, olive oil, salt, and pepper until emulsified. Add in kale and mix for about 30seconds, then set it aside. Add roasted squash, apples, Gorgonzola, and pecans, and gently toss to combine.

  5. Cut pork into 1/2-inch slices. Add to the salad and gently toss to combine. Plate individual servings and sprinkle with additional pepper andGorgonzola. Drizzle with honey-mustard vinaigrette.

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