This Air Fryer Pork Tenderloin is super juicy and tender, and perfectly seasoned with a crisp golden sear! It’s simple to prep and is cooked to perfection in 20 minutes, making a quick and easy meal any day of the week. Paleo option and oven directions included.
Pork tenderloin should be cooked at a high temperature very quickly, which is why the air fryer is an excellent method for getting the best tenderloin. The air fryer seals in the juices making it amazingly tender and making a crispy golden crust every time! It’s a foolproof method that won’t leave you dry.
When I first made this Air Fryer Ham and this Air Fryer Frozen Chicken Breast, I realized I could get even more great meals on the table in less time AND without a lot of hassle or mess, which made me extremely happy.
Pork tenderloin works well with so many different seasoning mixtures, but I just love this simple seasoning rub that makes it lightly caramelized with brown sugar, a bit of tang from dried mustard and aromatic with Italian seasoning. It’s simple to prep but robust in flavor.
Ingredients
- Pork tenderloin
- Olive oil
- Light brown sugar
- Kosher salt
- Garlic powder
- Dried Italian seasoning
- Dried mustard
How to make tenderloin in air fryer
- Pat the meat dry and rub on olive oil.
- Rub spice mix on all sides.
- Cook in the air fryer, flipping halfway through.
- Slice, plate, serve and enjoy.
To get the full recipe, scroll to the bottom of the page for temperature settings and times.
Tips
- The safest way to know if pork is ready is to check the internal temperature! The thermometer needs to register 145 °F (63 °C) to be thoroughly cooked. If you don’t like it slightly pink, then get an internal reading of 150 °F (65 °C).
- The key is to let the tenderloin rest for 5 to 8 minutes. It helps seal in the juices. If you cut it right away, all the juices will run on the cutting board and the pork will be dry and less flavorful.
- Avoid dry pork by cooking at a higher temperature with less cooking time.
- My pork tenderloins were each 1″ thick. If you use some that are more or less thick, you’ll need to adjust the cooking time.
- Brown sugar adds a bit of sweetness and smokiness. If you’re paleo, use coconut sugar.
- Not all air fryers are the same, so cooking times may vary. Check your manufacturer’s website for times and temps according to your make and model.
- Never use an aerosol cooking spray like Pam in the air fryer. The non-stick coating on the basket could chip. I use olive oil you can grease the basket with a paper towel or with an oil mister.
- You want a good cut of meat, so get one that is marbled and is pink. Don’t go for one that is pale or has dark spots in the fatty parts.
- I trim the excess fat of the tenderloin before seasoning it.
How to store
How to storeYou can store leftover tenderloin in an airtight container for up to two days. If you can’t consume it by the third day, you might consider freezing it.
How to freeze
Wrap the cooled pork well in plastic wrap and seal it in a freezer bag, label and date so you know how long it’s been in the freezer.
It will keep up to 6 months, but 3 months is better for taste and texture reasons.
How to reheat frozen pork tenderloin
Whichever method you use, it’s best to pre-slice the tenderloin in 1” thick pieces to keep the tenderloin from drying out.
Since we used the air fryer to cook it, why not use the air fryer to reheat it?
If you’re reheating the refrigerated leftovers, just put sliced pork in the air fryer and tightly wrap in foil (make sure it’s okay to use foil in your air fryer!) with a little drizzle of stock or broth. Set for 250 °F (150 °C) for 5 to 10 minutes. Check the internal temperature and serve warm.
If you want to reheat it in the oven, put the tenderloin in a baking dish with a little broth, add dabs of butter to the top or drizzle a little more olive oil. Then cover it in foil and heat at 325 °F (163 °C) for about 10 to 20 minutes.
If you want to reheat it in a skillet, place the sliced medallions in a skillet with a little oil over medium heat and cover. Flip the slices every minute or so to get them evenly heated. It should be ready to eat in 2 to 3 minutes.
You can also reheat the leftover tenderloin in a microwave. Put sliced tenderloin medallions on a microwave-safe plate, drizzle with a little broth, and cover with a damp towel. On medium heat, warm in 30-second intervals until hot.
Even when reheated, you’ll want the tenderloin to rest for a few minutes to let the juices settle.
Why let it rest?
Cooked meat should rest before slicing to allow juices to be reabsorbed back into the fibers of the meat.
If you skip the resting part, the juices will run out, and so will the flavor. The same is true of this delicious Air Fryer Milet Mignon.
During the resting stage, the internal temperature will continue to rise 2 to 4 degrees. So if you pull the meat a couple of minutes early, you can let it rest, check the temperature, and cut and serve.
This allows the meat to get to the targeted temperature without overcooking it. The thicker the meat, the more the temperature will rise during the resting period.
The difference between pork tenderloin and pork loin
They’re two different cuts of meat with similar names, so don’t confuse the two when shopping.
Pork tenderloin is a long, narrow strip of meat that is boneless and is cut from the muscle that runs along the backbone.
It will sometimes come marinated in airtight plastic. Since we are using our own seasoning here, find one that is not pre-marinated. Pork tenderloin cooks much quicker than pork loin.
Pork loin is wider and flatter than tenderloin and can be bone-in or boneless. The pork loin comes from the back of the pig. It takes longer to cook, and you get better results with a slow cooker. Or making it as bbq pork chops!
Can I use pork loin instead of pork tenderloin?
They’re both lean choices of meat, but their shape, thickness and sizes are different enough to require different cooking strategies. I wouldn’t just replace a pork loin here because you’re likely to get undercooked meat for the amount of time it would take to make a tenderloin.
If all you have is a pork loin, I would search specifically for a recipe for that cut of meat instead of swapping it out in this recipe.
Why use an air fryer?
For me, the air fryer has changed the way we cook today making it healthier, quicker and with a lot less mess.
It consistently cooks food more quickly and makes it crispier than on a stovetop or in an oven. Like with these Air Fryer Pizza Rolls and this Popcorn Chicken Air Fryer recipe, the air fryer gets food extra crispy without using a lot of oil and it’s more energy efficient than using a conventional oven because it gets things done faster!
You can easily cook healthy dishes without heating your house which is perfect in the warmer months. Take these Air Fryer Fish Tacos – they’re ready in 20 minutes and put a twist on your ordinary weeknight meals.
If you’re like me and need a little support on quantity control, these Air Fryer Chocolate Chip Cookies and Air Fryer Brownies are perfect for satisfying a sweet tooth without baking a big batch making it easier to not overindulge. 😉
If you love this Air Fryer Pork Tenderloin, you might try some other air fryer recipes for quick, easy wholesome meals.
- Air Fryer Sesame Chicken
- Air Fryer Turkey Breast
- Air Fryer BBQ Chicken
- Air Fryer Orange Chicken
- Air Fryer Salmon with Dill
- Air Fryer Turkey Burgers
If you don’t have an air fryer, then you can certainly make this pork tenderloin in the oven.
Oven directions
You first want to sear the pork tenderloin in a hot skillet on the stovetop. It locks in the juices and gives it a nice golden crust which you won’t get if you just plop it in the oven.
Preheat the oven to 400 °F (205 °C).
Rub on the spices and wrap in foil to bake for 20 to 25 minutes. Use an instant-read thermometer and remove the tenderloin when the internal temp reads 145°F (63 °C).
Let it rest before slicing, then plate, garnish and serve. Remember, times may vary depending on the size and thickness of the tenderloin.
If you don’t want to use foil, you should still cover the dish before putting it in the oven to bake. This helps keep it from drying out.
Again, we want to cook the tenderloin at a high degree for as little time as possible to get the juiciest, tender pork tenderloin. If you cook it at a lower temperature for a longer period of time, it will be overcooked rendering it chewy and tough.
What to serve with pork tenderloin
I usually pair pork tenderloin with a couple of sides, like this Drop Biscuits Recipe. So here are my go-to suggestions. I also think that these Air Fryer Portobello Mushrooms would be great!
What to serve with it
That’s it! I hope you enjoy this Air Fryer Pork Tenderloin. If you try it, drop a comment below and tell me what you think. You can also share on social, just tag #easywholesome so I can be sure to see it! Enjoy!
Air Fryer Pork Tenderloin
Ingredients
- 1 tablespoon light brown sugar or coconut sugar for paleo
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 3/4 teaspoon ground mustard
- 1 tablespoon olive oil
- 1 pound pork tenderloin
Instructions
- In a small bowl, combine the sugar, Italian seasoning, garlic powder, salt and ground mustard.
- Spray the air fryer basket with olive oil and set aside.
- Use a paper towel to pat dry the tenderloins.
- Rub them with 1 tablespoon of olive oil all over.
- Rub the seasoning all over the pork and place in the air fryer basket.
- Choose the air fry setting at cook at 400 °F (205 °C) for 20 minutes, flipping after 10 minutes. It's ready when it reaches an internal temperature of 145 °F (63 °C).
- Let leftovers cool completely. Refrigerate in an airtight container for up to 3 days.
Notes
- The key is to let the tenderloin rest for 5 to 8 minutes. It helps seal in the juices. If you cut it right away, all the juices will run on the cutting board and the pork will be dry and less flavorful.
- My pork tenderloins were each 1″ thick. If you use some that are more or less thick, you’ll need to adjust the cooking time.
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