Gremolata Stuffed Pork Tenderloin

Instructions

1. In a small bowl combine parsley, lemon zest, garlic, olive oil and a pinch of salt and pepper. Mix well to incorporate.
2. Place pork on a cutting board and butterfly with a sharp knife. Lay plastic wrap on top and pound gently to slightly flatten pork to an even thickness.
3. Discard plastic wrap then season both sides of pork liberally with salt and pepper. Spread gremolata evenly over the cut side.
4. Gently roll up and truss pork with butcher's twine to tightly seal.
5. Cover and marinate in refrigerator for at least 45 minutes or up to overnight.
6. Remove from refrigerator and set aside at room temperature for at least 20 to 25 minutes.
7. Place pork on an air fryer tray, set on chicken setting and cook 30 minutes. Rotate pork every 5 to 7 minutes for even browning, until internal temperature reaches at least 150ºF.
8. Once done, transfer to a cutting board and allow to rest before removing twine and carving.
9. Chef's Note: When fully cooked on chicken setting, a 1.5 lb. pork tenderloin had an internal temperature of 159ºF. Add 5 to 7 minutes cooking time for every 1/2 pound over that.