Pork Tenderloin

Cooking this pork tenderloin in the air fryer results in perfectly juicy, tender meat that's nicely flavored with fresh thyme and garlic. For ultra-crispy bacon on the exterior, make sure to use regular-cut bacon instead of thick-cut. If the tenderloin has tapered ends, tuck them under so it has an even thickness. While the pork rests, air-fry sliced vegetables and fennel to round out the meal.

A bit of simple knife work, a few inches of string, a dash of salt, and some time are all you need to make a centerpiece roast that guests will still reminisce about years later.

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots.

Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make your heart race the way a well-marbled rib eye or glistening red snapper does.That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally. The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits. Finishing the sauce with a splash of thickened cream isn’t essential, but it makes everything better, bringing the tart, bitter, and spicy flavors together beautifully.This green salsa can be made up to five days in advance, so it’s a great opportunity to make the most of a lingering fire (from, say, last night’s dinner) and cook ahead—a time-efficient practice that I encourage in my books. Or, you can char the vegetables in a grill basket first, toss them in a food processor, and then puree them into a sauce while the meat rests.Another reason to direct pork tenderloin to the grill? You can use your tongs torollthe meat over the grates for even browning. That means more crispy, delicious exterior—and no panic about flipping, say, a fish fillet or chicken breast without tearing the skin.Serve thinly sliced rounds of pork over a pool of the tomatillo sauce, or pour the salsa over the top. When it’s paired with warm corn tortillas or steaming white rice, I ask you, dear reader, would you call this meal boring? Never.

It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.

Recipe courtesy of Judy Joo, Executive Chef Jinjuu (London and Hong Kong), author of Korean Food Made Simple (Houghton-Mifflin, May 2016) and host of television seriesKorean Food Made Simple.Slideshow: More Korean Recipes