Pork tenderloin in the air fryer is such a quick and easy dinner, and cleanup is a cinch.
In just 30 minutes, pork tenderloin in the air fryer comes out moist, tender, and full of rich and savory flavor.
Pork Tenderloin Air Fryer Perfection
- Make pork tenderloin in the air fryer for a simple recipe that delivers big flavor.
- Low-fat and low-carb pork is an elegant dish that goes with anything and makes the best leftovers in stir-fries, soups, or sliced on salads.
- Prep for this recipe is easy. You can marinate for up to an hour ahead while the rest of the meal can be made up.
- Budget-friendly pork tenderloin is a lean protein that’s perfect for larger families (and appetites).
Simple Ingredients, Big Flavor
Pork Tenderloin: Look for a tenderloin that’s about 2” in diameter and weighs up to a pound. Be sure to choose a tenderloin and not a pork loin, which is thicker and won’t work in this recipe due to its size.
Seasonings: Brown sugar, Italian seasoning, garlic powder, smoked paprika, and salt and pepper infuse the pork with savory flavor. Maple syrup or honey can be used instead of brown sugar.
Tasty Tenderloin Twists: Experiment with seasonings to match the menu. Try a combination of brown sugar and Cajun seasoning, or a zesty chili seasoning.
How To Make Air Fryer Pork Tenderloin
- Prepare the seasoning and preheat the air fryer. (Full recipe below.)
- Coat prepared tenderloin in oil and seasonings. Cook.
- Let the tenderloin rest before slicing into medallions. Drizzle with juices before serving.
Top Pork Tenderloin Tips
- Always preheat the air fryer before cooking pork tenderloin. This helps to sear the outside of the meat, locking in juicy flavor and creating a crispy outer crust.
- Most pork tenderloin comes with a thin white or silver skin on the pork. This can be removed by gently placing a sharp paring knife under the membrane and sliding it along the skin to lift and remove it. It’s okay to remove the silver skin in more than one piece, including any extra fatty bits that may be attached to the meat.
- Low-fat pork tenderloin cooks very quickly, so an instant-read meat thermometer is best for gauging doneness. Pork tenderloin should read 145°F in the thickest part of the meat. Be sure to adjust cooking times if the pork is a little over or under the amount used in the recipe.
- Cut the tenderloin in half if it’s too big to fit in the air fryer; the cooking time will be the same.
- Always allow meat to rest after it’s removed from the heat. This allows time for the juices to recirculate back into the meat so it stays juicy and flavorful.
Pork Preservation Pointers
Keep leftover air fryer pork tenderloin in a covered container in the refrigerator for up to 4 days. Reheat portions in the air fryer or enjoy them cold in a sandwich or sliced on a bed of salad greens with a maple vinaigrette.
Freeze slices in a zippered bag for up to a month. Thaw in the refrigerator before reheating.
Serve Pork Tenderloin With…
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Air Fryer Pork Tenderloin
Equipment
Ingredients
- 1¼-1½ pound pork tenderloin
- 2 teaspoons olive oil
- 4 teaspoons pork seasoning * or to taste, as below or your favorite pork seasoning or rub
Pork Seasoning*:
- 2 teaspoons brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
Instructions
- In a small bowl, combine brown sugar, Italian seasoning, salt, garlic powder, pepper, and paprika if using, to create the pork seasoning.
- Check if tenderloin will fit in the air fryer (maybe diagonally), then preheat air fryer to 400F.
- Remove the silverskin from the pork by sticking the tip of a sharp knife under it, and gently pulling the silverskin while cutting against it to remove it from the meat.
- If the whole tenderloin will not fit in the air fryer, cut it in half.
- Coat the tenderloin in oil. Sprinkle with seasoning.
- Cook for 17-20 minutes, or until the tenderloin reaches an internal temperature of 143˚F on an instant read thermometer, checking after 15 minutes.
- Remove from air fryer and rest on a cutting board for 5 minutes (the internal temperature will have reached 145˚F). Slice and serve, drizzling with juices from the cutting board if desired.
Notes
- A smaller tenderloin may use less seasoning and you may have a little leftover.
- Keep leftovers in an airtight container for up to 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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