• 1 ½ tablespoons Dijon mustard
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 (910 gram) boneless pork loin roast

• In a medium bowl, combine ground beef, ground pork, barbecue sauce, salt and pepper.
• Form into eight equal balls.
• Press your thumb into the centre of each ball.
• Add bacon bits and Cheddar cheese cubes to hole.
• Seal.
• Preheat air fryer at 180°C for 3 minutes.
• Place four patties in air fryer basket or on air fryer grill pan lightly greased with olive oil.
• Cook for 5 minutes.
• Flip sliders and cook for an additional 4 minutes or until cooked to your liking.
• Transfer cooked sliders to a large plate and repeat cooking with remaining sliders.
• Serve warm.

• In a medium bowl, combine all ingredients.
• Form into eight patties.
• Make a slight indentation in the middle of each.
• Preheat air fryer at 180°C for 3 minutes.
• Place four patties in air fryer basket or on air fryer grill pan lightly greased with olive oil.
• Cook for 5 minutes.
• Flip sliders and cook for an additional 4 minutes or until cooked to your liking.
• Transfer cooked sliders to a large serving plate and repeat cooking with remaining sliders.
• Serve warm.

• Combine all ingredients except for napolitana sauce in a large bowl.
• Form mixture into four meatballs.
• Preheat air fryer at 200°C for 3 minutes.
• Cut a piece of baking paper to fit bottom of air fryer basket.
• Place meatballs on paper.
• Cook for 20 minutes.
• In a medium frying pan, heat sauce over medium heat for 3 minutes.
• Add cooked meatballs and roll them around in sauce for 2 minutes.
• Transfer meatballs to a large plate and serve warm with sauce over the top.

• Whisk together olive oil, apple cider vinegar, sour cream and Dijon mustard in a small bowl.
• Refrigerate covered until ready to use.
• Preheat air fryer at 200°C for 3 minutes.
• Season steak with salt and pepper.
• Place in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes, then flip and cook for an additional 4 minutes or until cooked to your liking.
• Transfer steak to a cutting board and let rest for 5 minutes.
• Transfer lettuce to a large serving bowl and toss with dressing, then transfer to two medium bowls.
• Thinly slice steak and add to salads.
• Garnish with walnuts, blue cheese crumbles, tomatoes and blueberries.
• Serve.

• Place steaks in a large dish with 1 cup salsa verde.
• Cover and marinate refrigerated for 1 hour up to overnight.
• Preheat air fryer at 200°C for 3 minutes.
• Place steaks in air fryer basket lightly greased with olive oil.
• Cook for 6 minutes.
• Flip and cook for an additional 5 minutes or until cooked to your liking.
• Transfer steaks to a cutting board and let rest for 5 minutes, then thinly slice against the grain and transfer to four medium plates.
• Serve warm with remaining ½ cup salsa verde.

• Preheat air fryer at 180°C for 3 minutes.
• In a small dish, whisk together egg white and horseradish mustard.
• In a separate small shallow dish, combine Parmesan cheese and black pepper.
• Dip pork chops in mustard mixture.
• Coat in Parmesan mixture.
• Place pork chops in air fryer basket lightly greased with olive oil.
• Cook for 4 minutes.
• Flip and cook for 4 minutes, then flip once more and cook for an additional 4 minutes.
• Using a meat thermometer, ensure the internal temperature is at least 70°C.
• Transfer pork to a cutting board and let rest for 5 minutes before serving warm.
• Garnish with parsle

• In a medium bowl, whisk together peach preserves, tomato paste, Dijon mustard, Worcestershire sauce, lemon juice, olive oil and garlic.
• Add pork chops to mixture and toss.
• Refrigerate covered for 30 minutes.
• Preheat air fryer at 180°C for 3 minutes.
• Place pork chops in ungreased air fryer basket.
• Cook for 4 minutes.
• Flip and cook for 4 more minutes.
• Flip once more and cook for an additional 4 minutes.
• Using a meat thermometer, ensure internal temperature is at least 70°C.
• Transfer pork to a cutting board and let rest for 5 minutes before serving warm.

To make Creamy Horseradish Sauce:

• Whisk together all ingredients in a small bowl and refrigerate covered until ready to use.

To make Flank Steak:

• Preheat air fryer at 200°C for 3 minutes.
• Rub flank steak halves with olive oil.
• Season with salt and pepper.
• Place steaks in ungreased air fryer basket.
• Cook for 4 minutes.
• Flip and cook for an additional 5 minutes or until it is cooked to your liking.
• Transfer steaks to a cutting board and let rest for 5 minutes, then thinly slice against the grain and place on two medium plates.
• Drizzle horseradish sauce over steaks and serve immediately.

• Preheat air fryer at 190°C for 3 minutes.
• Season steaks on both sides with salt and pepper.
• Place in air fryer basket lightly greased with olive oil and cook for 4 minutes.
• Flip and cook for an additional 4 minutes.
• Flip one more time and cook for an additional 4 minutes to yield a medium-rare steak.
• Transfer steaks to a cutting board and top each with 1 pat butter.
• Let rest for 5 minutes before serving.