Air-Fried Pork Tenderloin without Panko Crust エアーフライ豚のヒレ肉

When we order pork tenderloin from the grocery store, it comes two to a package. This time when we got the two tenderloins we experimented with cooking them in the air fryer. So we made one by marinating, then breading it with pre-browned panko and cooking it in the air-fryer. (Discussed in a previous blog.) It was a great success. With this success, we tried cooking the other tender loin that came in the package by marinating it and then air-frying it without the panko crust. This was another success! Unlike the last time instead of relying on a specified cooking time I relied on reaching an internal temperature of 145F and that turned out to have occurred at about 20 minutes. The meat was perfectly done. I served the pork slices with julienne salad or “kizami sarada 刻みサラダ” and skinned Campari tomato soaked in cold Japanese broth.

Again, I used a mixture of mayo and miso to marinate the pork. This is just a note so that I can remember what I did.

Ingredients:
1 pork tenderloin, cleaned and trimmed (trimming can be used in other dishes).

Marinade:
2 tbs mayonnaise
2 tbs miso (this time I used the same amount of miso and mayo)
2-3 tsp mirin

Directions:
Mix the marinade ingredients and place it in the Ziploc bag. Add the pork. Cover all the surface and massage. Remove the air as much as you can. Let it marinate for 20-30 minutes in room temperature or couple of hours under refrigeration. Before cooking remove any excess marinade by hand and cook 450F or until the center register 145F.(In this case it took about 20 minutes) (Picture #2).

The increased ratio of miso did not change the flavor much. The surface got nicely browned. Although the meat was perfectly cooked and moist, air-fried version appears to have retained moisture a bit better.  Certainly not having browned panko crumbs make this method much easier.