Honey Mustard Pork Tenderloin with Brown Butter Sage Squash

In a large bowl, toss together 1 lb cubed butternut squash, 2 tsp vegetable oil, 1 tsp kosher salt, and ½ tsp ground black pepper. Transfer to a greased Suvie air fry basket and place in the top zone of Suvie, ensuring the sheet pan is underneath to catch any drips.

Pat pork tenderloin dry. In a small bowl, stir together 2 tbsp grainy mustard, 1 tbsp honey, 1 tsp kosher salt, and ½ tsp ground black pepper. Rub ½ the mixture all over pork tenderloin and place in a greased Suvie air fry basket. Place basket in the bottom zone of Suvie, ensuring the sheet pan is underneath to catch any drips.

Input settings and cook now or schedule, flipping tenderloin and tossing squash halfway through cooking. Bottom Zone: Air Fry at 400°F for 18 minutes. Top Zone: Air Fry at 400°F for 30 minutes.

Meanwhile, place 4 tbsp unsalted butter and sage in a small skillet over medium heat. Cook until butter is melted, then reduce heat to low and cook until foaming has subsided, smells nutty, and milk solids have browned. Immediately transfer to a large heat proof bowl to cool.

Remove tenderloin and squash from Suvie. Transfer tenderloin to a cutting board to rest for 5 minutes, brushing with remaining honey mustard. Transfer squash to the bowl with the browned butter, tossing to coat. Season to taste with salt and pepper.

Cut tenderloin into ½" medallions and divide between plates with the squash. Garnish squash with parsley and serve.