Remove pork tenderloin from the refrigerator 30 minutes before cooking. Remove excess fat and the thin membrane covering the tenderloin, if necessary. Use paper towels to pat it dry then set aside to let the pork tenderloin rest for a bit.

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 375°F and adjust the timer to 25 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, combine half the olive oil, dried rosemary, garlic powder, and onion powder in a small bowl. Add salt and black pepper, to taste, and stir to combine.

Brush the seasoned olive oil mixture over the pork tenderloin and set aside.

Place the diced potatoes in a large mixing bowl and add a tablespoon of olive oil, dried rosemary, garlic powder, and onion powder. Season with salt and black pepper, to taste, and toss to combine.

When the air fryer beeps and flashes “Add Food,” carefully remove the basket (Caution: it will be very hot) and place the seasoned tenderloin inside. Position at an angle, as shown, if necessary.

Pour the potatoes in around the pork and place the basket back inside the unit. Close the lid to start cooking.

After 10 minutes, lift the lid and carefully turn the tenderloin and stir the potatoes so they brown evenly. Close the lid and continue air frying for another 10 minutes before checking the internal temperature of the pork with a digital meat thermometer.

Once the air fryer tenderloin is removed, shake the basket and continue to air fry the potatoes for the remaining 5 minutes.

Get a sharp knife to ensure the equal sizes of the lean cut of meat. Serve immediately with the roasted potatoes on the side and a drizzle of the Roasted Garlic Cream Sauce on top. Garnish with fresh thyme or finely chopped rosemary leaves, if desired. Enjoy!

Squeeze the warm roasted garlic cloves from their skins into a medium bowl. Add one cup whole milk and mash the garlic with a fork to break it into small, pieces and set aside.

Add butter to a skillet set over medium-low heat. Gradually whisk in the flour until thoroughly incorporated into the melted butter for 2-3 minutes or just until no lumps remain. Do not allow the mixture to brown or darken.

Add the cream cheese and the milk mixture to the skillet. Cook, stirring continually, until the cheese is completely melted, approximately 2-3 minutes.

Add the grated Parmesan cheese and salt. Continue stirring until the cheese is completely incorporated into the sauce.

As the sauce thickens, add the remaining milk, a little at a time, until the desired consistency is reached. Remove from heat and keep warm until ready to serve. Enjoy!