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Air-Fried Garlic & Herb Tenderloin Strips on Avocado Toasts

  • 4-6 servings Servings
  • 15 mins Prep Time
  • 30-45 mins Total Time

Ingredients

Tenderloins

Avocado Butter Toasts

  • 4 ripe avocados, mashed
  • 4 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3/4 cup cherry tomatoes, chopped
  • 3 tbsp cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • Salt & pepper to taste
  • 6 slices crusty sourdough bread, toasted
  • Radishes and sweet pea greens or arugula to garnish
  • Step 1

    Preheat the air-fryer to 380℉. Cut each of the two tenderloins into five strips each. Stir together the bread crumbs, parsley, and parmesan cheese.
  • Step 2

    Coat each of the strips in the bread crumb mixture. The marinade helps the bread crumbs stick, so scrape every last drop from the package and dip each strip before coating in the crumb mix.
  • Step 3

    Spray the air-fryer basket with a non-stick spray and cook 5 strips at a time or spread the strips out to ensure they are not touching for 10-12 minutes, shaking halfway through. Be sure the strips reach an internal temperature of 165°F.
  • Step 4

    While the strips are air-frying, grill the sourdough bread on a medium-high grill pan.
  • Step 5

    To make the avocado butter, mash the avocados and stir in the remaining ingredients. Spread each grilled toast with the avocado butter and top with the sliced Shady Brook Farms crunchy strips. Garnish with radish matchsticks and greens.

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