Ingredients

• 0.25 cups olive oil , plus more for greasing
• 0.5 cups pineapple preserves
• 0.5 teaspoons granulated garlic
• 0.5 teaspoons cayenne pepper
• 1 teaspoon salt , or to taste
• 0.5 teaspoons freshly ground white pepper , or to taste
• 1.5 pounds sweet potatoes , cut into 1-inch pieces
• 2.5 pounds pork tenderloins

Instructions

1. 1 Preheat air fryer to 390 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine olive oil, pineapple preserves, garlic granules, cayenne, salt, and white pepper in a large mixing bowl; stir to combine.
3. 3 Place sweet potato pieces into the mixing bowl and toss with the pineapple preserves mixture. Remove sweet potatoes to a plate, reserving the remaining pineapple mixture.
4. 4 Pat tenderloins dry with paper towels. Place in the mixing bowl with the remaining pineapple mixture and toss to coat.
5. 5 Brush interior basket of the air fryer with the remaining olive oil. Place tenderloins in the basket, and in a single layer, add as many sweet potato pieces as will fit around the tenderloins. Set aside extra sweet potato pieces. You will cook them as a second batch.
6. 6 Air fry for 10 minutes. Turn tenderloins over, browned side down. Stir sweet potatoes, but keep them in a single layer. Air fry until pork loin is slightly pink in the center, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If the tenderloins need more cooking time, turn them again and continue cooking and testing the temperature in 5 minute increments.
7. 7 Remove sweet potatoes from the air fryer when they are tender and caramelized. (See Cook's Note).
8. 8 When the tenderloins test done, place them on a platter and tent with foil. Allow to rest while the remaining sweet potatoes cook, about 10 more minutes.

Nutrition per serving