Protein Upgrade | Air Fryer Porchetta-Spiced Pork Tenderloin
with Warm White Beans & Kale
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Don’t know whether to laugh or fry? Try this streamlined recipe for air-fried pork tenderloin that has a gorgeously golden effect—with less oil and less cleanup than traditional frying techniques. Ensconced in our vibrant porchetta-inspired seasonings (fennel, rosemary, peppers), it sits atop a regionally inspired base of white beans and kale, with garlic and a splish-splash of white balsamic vinegar. Cue up a finishing sauce of parsley, garlic and Grana Padano, it’s all Tuscan can-do!
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 120g Chopped kale
- 2 Garlic cloves
- 1 Bunch of parsley
- 540ml White kidney beans (canned)
- 30ml White balsamic vinegar
- 25g Grana Padano (contains rennet)
- 9.5g Tuscan Sun spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, garlic, red bell pepper, green bell pepper, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Air fryer
Total Fat
44 g
Saturated Fat
14 g
Sodium
1500 mg
Total Carb
48 g
Sugars
5 g
Protein
59 g
Fibre
21 g
Preparation
Fry the pork
Preheat the air fryer to 400°F. Lightly oil the basket. Pat the pork* dry with paper towel; season with ¾ of the spices and S&P. Place in the air fryer basket and fry, flipping halfway, 13 to 15 min., until browned and cooked through.
Mise en place
Meanwhile, drain and rinse the kidney beans. Mince the garlic. Roughly chop the parsley leaves and stems.
Sauté the kidney beans & kale
Meanwhile, in a large pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans, remaining spices and 2 tbsp water (double for 4 portions). Sauté, 1 to 2 min., until warmed through. Add the kale and sauté, 1 to 2 min., until just wilted. Add the vinegar (start with ½) and S&P; stir well.
Make the sauce
Meanwhile, in a small bowl, combine the parsley, remaining garlic, ¾ of the cheese, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the kidney beans and kale between your plates. Top with the pork (slice beforehand if desired) and spoon the sauce over. Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
