Alice’s Air-Fryer Pork Tenderloin

ALICE’S AIR FRYER PORK TENDERLOIN
1 ½-2 lbs. pork tenderloin
Salt/red/black pepper
1 c. fig preserves, mashed
½ c. Joey’s Pepper Jelly/Cane Syrup Dressing
½ c. diced red onion
Olive oil in spray can
Red wine reduction basing sauce

1. Season pork tenderloin with salt, red/black pepper or your favorite.
2. Take the mashed fig preserves, dressing and red onion and place in large ziplock bag.
3. Add the pork tenderloin. Seal bag and massage the pork to cover it with the marinade.
4. Let marinate over night or for at least 4-6 hours.
5. Remove from marinade and let rest at room temp for at least 1 hour and let excess marinade drain off.
6. Spray Air Fryer basket with the olive oil spray and also spray the pork.
7. Preheat Air Fryer to 400 degrees for 5 minutes.
8. Place the tenderloin into basket and let cook for 8-10 minutes.
9. Flip the tenderloin and cook another 8-10 minutes. Use a meat thermometer and check the internal temp to the stage you like.
10. Turn off Air Fryer and let pork sit for 5 minutes before carving. You can also remove from Air Fryer and tent with foil and let rest 5 minutes. Serve with warmed Red Wine Reduction Basting Sauce, if desired.
    *The first time I cooked this, I overcooked it but it was still moist and so delicious.
    RED WINE REDUCTION BASTING SAUCE
    1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
    1 stick butter
    1 onion, diced
    ½ c. honey
    ½ c. balsamic vinegar
11. Saute onion in butter.
12. Add wine and reduce by ½.
13. Add honey and vinegar, let simmer for about 15-20 minutes.
14. Cool and place in smaller containers and refrigerate.
    *Use to baste during grilling and after. I use this on pork, lamb and duck breasts.