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Top view of two cooked air fryer pork tenderloins one cut into slices and the other whole in a white serving dish

Air Fryer Pork Tenderloin

Course Main
Cuisine American
Keyword air fryer, pork tenderloin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 124kcal


  • 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


  • 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.


  • 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.


Calories: 124kcal | Carbohydrates: 3g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 428mg | Potassium: 317mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg