We liked the garlic paprika recipe well enough that we used it for these.  Difference was that we used the air fryer this time.  Went a little heavier on the paprika, too.  They went for 23 minutes at 380° and could have gone another few minutes for a crispier finish but these were fine.  That’s another sous vide prepped pork tenderloin that was finished in a hot skillet with some BBQ sauce for a little color.