Air Fryer Pork Tenderloin
Air Fryer Pork Tenderloin is one of my favorite dinner recipes. You can make this air fryer recipe from start to finish in just 20 minutes. You just need a handful of seasonings and a little olive oil for the easiest dinner, ever!
Equipment
- Air Fryer
Ingredients
- 1 1/2 lb pork tenderloin
- 1 tbsp olive oil
Rub Ingredients
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp brown sugar
Instructions
- Preheat the air fryer to 400 degrees Fahrenheit or 205 degrees Celcius.
- Mix the sugar and seasonings into a small bowl.
- Trim, prep, and then rinse and dry the tenderloin with paper towels.
- Cover pork tenderloin with olive oil.
- Cover the entire tenderloin with the spice rub. Add the tenderloin to the air fryer basket.
- Cook pork tenderloin for 20 minutes, flipping halfway through. Use a digital meat thermometer to ensure the internal temperature has reached 145 degrees.
- Remove the pork tenderloin from the air fryer when ready and allow to rest.
- Transfer the pork to a cutting board and use a sharp knife to carefully slice the piece of pork and serve with your favorite sides.
Notes
You should trim and prepare the pork tenderloin before cooking and it’s really easy.
First, you want to trim away any excess fat. Once you’ve trimmed away the excess fat, remove the silverskin, which is the shiny membrane that is attached to the tenderloin.
Once the tenderloin has been trimmed and prepped, rinse it off and then pat it dry with paper towels to get it ready for the olive oil and pork rub.
The best device to use when checking the internal temperature of the meat for doneness is a digital meat thermometer. Pork is done when the internal temperature has reached 145 degrees Fahrenheit or 63 degrees Celcius.
Leftover cuts of pork should be stored in an airtight container in the refrigerator for up to 3 days. To reheat the leftovers, place the pork back into the air fryer and cook at 400 degrees Fahrenheit or 205 degrees Celsius for 2-3 minutes or until the pork is heated through to your liking.
When cooking meats at a high temperature, it's always good to allow the dish to rest for 3-5 minutes after cooking in order to allow the juices to permeate the meat and become juicy and tender.
There is no "best way" but I do like to cut my pork tenderloin into steaks or medallions depending on how I am serving it. I will cut against the grain and cut into 3/4 inch thick slices. It's always best to use a sharp knife for easy cutting. You don't want to "saw" at the meat with a dull blade. You need a sharp blade to effectively slice through the pork.
I love to serve this dish with sweet potatoes, it's always one of my favorite sides to eat with pork. You can also serve with green beans, salad, Russet potatoes, okra, and more. I'll even add a little side of bbq sauce for dipping.
Nutrition
Calories: 243kcalCarbohydrates: 2gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 380mgPotassium: 688mgFiber: 1gSugar: 1gVitamin A: 128IUVitamin C: 1mgCalcium: 14mgIron: 2mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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