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.