Air-Fryer Rosemary Pork Tenderloin with Smashed Potatoes and Broccoli

In a medium pot, bring 4 cups water and 1 tsp salt to a boil over high heat. Add 1 lb baby yellow potatoes and cook for 10 to 12 minutes until fork-tender. Drain and let cool slightly.

While potatoes boil, slice 1.5 lbs raw pork tenderloin into 3/4-inch thick medallions. In a small bowl, stir together 2 tbsp Dijon mustard, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Brush the mustard-rosemary mixture evenly over both sides of the pork medallions.

Cut 1 head of broccoli into bite-sized florets. In a medium bowl, toss the broccoli florets with 1 tbsp olive oil and 1/4 tsp black pepper.

Place the boiled potatoes on a clean cutting board and gently press down on each with the palm of your hand or a flat-bottomed glass to smash them to 1/2-inch thickness. Drizzle the smashed potatoes with 1 tbsp olive oil.

Preheat your air fryer to 400°F. Arrange the pork medallions, smashed potatoes, and broccoli florets in a single layer in the air fryer basket. Air-fry at 400°F for 10 to 12 minutes, flipping the pork and potatoes halfway through, until the pork reaches an internal temperature of 145°F and the potatoes are crispy.

Squeeze the juice from 1 whole lemon over the air-fried broccoli and sprinkle 1/4 cup grated Parmesan cheese over the hot smashed potatoes. Let the pork rest for 3 minutes before serving.