Owner Manual

1 lb pork tenderloin
2 tsp kosher salt
1 tsp black pepper
2 tsp vegetable oil
¼ cup sage, minced
1 tbsp thyme, leaves only
Cherry Glaze
1 tsp shallot, minced
½ cup cherries, pitted, chopped
INGREDIENTS:
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DIRECTIONS:
Season pork tenderloin with kosher salt and black pepper. In a medium sauté pan, heat
the vegetable oil. Sear the top side of the pork tenderloin in hot oil for 1-2 minutes until
a brown crust forms. Place the pork tenderloin in the Air Fryer and cover with sage and
thyme. Air fry for 20-25 minutes or until desired doneness. Remove pork tenderloin from
Air Fryer and let rest 5 minutes before slicing. Reduce the heat of your sauté pan to low.
Add minced shallot and cherries. Cook for 3-5 minutes until shallots are translucent and
cherries are soft. Transfer mixture to a blender and blend until smooth.
Pro Tip:
20 minutes will result in a medium-rare pork tenderloin.
Add more time as necessary for a more well done tenderloin.
Roast Pork
tenderloin
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1 block extra-rm tofu,
drained,pressed, sliced
in ½” thick rectangles
1 tsp vegetable oil
Sesame ‘Chicken’ Sauce
½ cup unsalted chicken stock
¼ cup soy sauc
3 tbsp white sugar
INGREDIENTS:
DIRECTIONS:
Toss tofu with vegetable oil. Separate tofu into 3-4 batches and place into the Air Fryer
one batch at a time, in one even layer. Air fry for 20 minutes at 350ºF, turning once
halfway.
In a small sauté pan; combine the chicken stock, soy sauce, white sugar, mirin, garlic,
ginger, sesame oil, and sambal over low heat. Whisk together cornstarch with water.
Once stock mixture is simmering, add the cornstarch slurry and whisk to combine, for
about 1-2 minutes.
Remove from heat and toss the tofu in the sesame sauce. Top with white sesame seeds
and scallion.
Sesame ‘Chicken’
style tofu
2 tbsp mirin
¼ tsp garlic, minced
¼ tsp ginger, peeled, minced
2 tsp sesame oil
1 tbsp sambal
chili paste (optional)
1 tbsp cornstarch
¼ cup water
Toppings
1 tsp toasted white sesame
seeds
1 scallion, sliced
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