It’s hot. And when it’s hot, the last thing I want to do is run the ovens or stand over a hot stove. The absolute last thing ever.

That’s why I turn to grilling. Or running the air fryer. Obviously grilling is outside, but sometimes you don’t always want to be outside in the heat. That’s where the air fryer comes in. Cooks like an oven or deep frying on the stove, without releasing it’s heat. Perfect for indoor cooking.

Ingredients:

1 cup rose wine vinegar

1/2 cup evoo

2 Tbsp dijon

2 Tbsp honey

2 large cloves garlic, minced

1 Tbsp minced shallots

1 tsp salt

2 lbs pork tenderloin

1 Tbsp honey

2 oz lingonberry syrup

4 oz water

Directions:

Whisk together vinegar, evoo, dijon, 1 Tbsp honey, garlic, shallots, and salt.

Place pork in a large ziplock and pour in marinade. Seal and rub over pork.

Refrigerate for 2 hours before cooking.

Remove from fridge and reserve 3/4 cup liquid.

Pat pork dry and let sit in fridge until ready to cook.

Pour reserved marinade into a medium stock pan. Add 1 Tbsp honey, lingonberry syrup and water. Whisk to combine. Bring to a boil.

Let simmer for 30 -45 minutes. Whisking occasionally.

Preheat air fryer to 400.

Add in pork, and cook for 20 minutes. Turning after 10 minutes.

If pork is not as browned as you would like, turn temp up to 450 and cook for 3 - 5 more minutes.

Let pork rest for 10 minutes.

Slice.

Top with reduced marinade before serving.