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You can cook a tasty pork tenderloin in the air fryer and enjoy it. This recipe makes pork that is tender and juicy, and the spice rub tastes great.

Ingredients: 1 pound pork tenderloin. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Salt, black pepper, garlic powder, and onion powder should all be mixed together in a small bowl. Spread the olive oil out evenly over the pork tenderloin by rubbing it on. Spread the spice mix on top of the tenderloin and press it into the meat by rubbing it in. Put the seasoned pork tenderloin in the air fryer basket that has already been heated up. The pork should be air-fried at 400F 200C for 20 to 25 minutes, turning it over every so often, or until the internal temperature reaches 145F 63C. Take the pork tenderloin out of the air fryer and let it rest for a few minutes. Then cut it into slices. Cut up your tasty pork tenderloin from the air fryer and serve it.

Prep Time: 10 minutes

Cook Time: 25 minutes

Stacey

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This classic recipe will give you the real taste of Belgian waffles. The outside of these waffles is crunchy, and the inside is fluffy. They're great for breakfast or brunch.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with cooking spray or additional melted butter. Pour an appropriate amount of batter onto the preheated waffle iron and close the lid. Cook until golden brown and crisp. Carefully remove the waffle and repeat with the remaining batter. Serve the True Belgian Waffles hot, with your favorite toppings like fresh berries, whipped cream, maple syrup, or powdered sugar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Juliana Green

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A delicious twist on the classic Caesar salad with the addition of grilled salmon for a protein-packed meal. Perfect for a light and satisfying lunch or dinner.

Ingredients: 2 salmon fillets. 4 cups of romaine lettuce, torn into bite-sized pieces. 1/2 cup of Caesar dressing. 1/4 cup of grated Parmesan cheese. 1/2 cup of croutons. Salt and pepper to taste.

Instructions: Warm up the grill or grill pan over medium-high heat. Add salt and pepper to the salmon fillets. They should be cooked all the way through and have grill marks after being on the grill for about 4 to 5 minutes on each side. Take them out of the heat and give them a minute to rest. Put the torn romaine lettuce in a large salad bowl while the salmon rests. Add the Caesar dressing to a small bowl and toss the romaine lettuce with it until it is well covered. Put some dressed romaine lettuce in each of the two red bowls. Cut the grilled salmon into small pieces that are easy to eat, and then sprinkle them evenly on the salads. Put grated Parmesan cheese on top of the salads. Add croutons to the top of each salad to make it crunchier. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hazel Myers

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These strawberry marble doughnuts are a delicious treat for any event. The fresh strawberry puree swirls give the soft, fluffy doughnuts a quick taste boost.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup fresh strawberries, pureed.

Instructions: Warm the oven up to 175F 350C. Grease a pan for doughnuts. Mix the flour, sugar, baking powder, baking soda, and salt in a big bowl. In a different bowl, mix the vegetable oil, vanilla extract, and almond milk with a whisk. Mix the wet and dry ingredients together until they are just barely mixed. Put half of the batter into a different bowl and mix in the strawberry puree until it is spread out evenly. Put spoonfuls of plain batter and strawberry batter into the ready doughnut pan one after the other to make a marble effect. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for 5 minutes before being moved to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tyreese N

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This skillet hash is hearty and full of flavor. It has the earthiness of russet potatoes and the sweetness of sweet potatoes, making it a dish that is great for any meal of the day.

Ingredients: 2 russet potatoes, diced. 2 sweet potatoes, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the onion and diced potatoes to the pan. Cook, stirring every now and then, for about 15 to 20 minutes, or until the potatoes are golden brown and soft. Add the paprika, thyme, salt, and pepper, and mix them in. Cook for two more minutes. After taking it off the heat, sprinkle it with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Hazel M

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Delicate cranberry-flavored Viennese-style sandwich cream cookies filled with white chocolate cranberry filling. A perfect blend of buttery and fruity sweetness!

Ingredients: Cookies:. - 1 cup butter, softened. - 1/2 cup powdered sugar. - 1 tsp vanilla extract. - 2 cups all-purpose flour. - 1/2 cup dried cranberries, finely chopped. - A pinch of salt. Filling:. - 1/2 cup heavy cream. - 1 cup white chocolate chips. - 1/2 cup dried cranberries, chopped.

Instructions: To make cookies, heat the oven to 350F 175C. Mix butter and powdered sugar in a bowl until the mixture is light and fluffy. The vanilla extract should be added. Add the flour and salt slowly while mixing until just combined. Add the chopped dried cranberries and mix them in. Put the dough into a piping bag that has a big star tip on it. Place little rosettes on a baking sheet that has been lined with parchment paper. For 12 to 15 minutes, or until the edges are just beginning to turn golden. Place the cookies on a wire rack to cool all the way down. Filling: Put the heavy cream in a saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the white chocolate chips until the mixture is smooth and melted. Add the dried cranberries that have been chopped. For about 30 minutes, put the filling in the fridge to cool down and get thicker. Put the cookies together in pairs that are the same size and shape. On the flat side of one cookie, put a dollop of the white chocolate cranberry filling. You can also pipe it on. To make a sandwich, carefully press a second cookie on top. Do it again with the rest of the cookies and filling. Put the sandwich creams back in the fridge for another 15 to 20 minutes to set. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 25 minutes

Cook Time: 15 minutes

Stephie