Air Fryer Pork Tenderloin
Pork tenderloin is lean, so it does best with a short, hot cook. In the air fryer it takes about 20 minutes, browning outside while the centre stays juicy. A rub of smoked paprika, garlic and a little brown sugar gives it a dark crust without a marinade. Trimming the silver skin and tucking the thin tail under make it cook evenly from end to end.
Published
- Prep Time
- 10 mins
- Cook Time
- 22 mins
- Rest
- 5 mins
- Total Time
- 37 mins
- Servings
- 4 servings
How do you make Air Fryer Pork Tenderloin?
Trim the silver skin from a 600-700 g (1 1/4-1 1/2 lb) pork tenderloin, rub it with oil and a mix of smoked paprika, brown sugar, garlic powder, onion powder, thyme, salt and pepper. Air fry at 200°C (400°F) for 18-22 minutes, turning halfway, until the thickest part reads 71°C (160°F). Rest for 5 minutes, then slice.
- Total time
- 37 mins
- Calories
- 235 per serving
- Protein
- 34 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Pork
Rub
Equipment
Air fryer (4 L / 4 qt or larger) · Thin, sharp knife · Small bowl · Kitchen twine (optional) · Tongs · Instant-read thermometer
Quick Directions
Preheat the air fryer
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
Trim the pork
Pat the tenderloin dry.
Season
Rub the oil all over the pork.
Air fry
Put the tenderloin in the basket with space around it.
Check the temperature
Cook until the thickest part reads 71°C (160°F).
Rest and slice
Move the pork to a cutting board, cover it loosely with foil and rest it for 5 minutes.
Step-by-Step Instructions
Every step for making air fryer pork tenderloin, written out in full.
Preheat the air fryer
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
Trim the pork
Pat the tenderloin dry. Slide a thin knife under the silver skin, the shiny white membrane along one side, and cut it away with the blade angled up so you lose as little meat as possible. Fold the thin tail end under so the tenderloin is an even thickness, and tie it with twine if you have some. If it is too long for your basket, cut it in half crosswise.
Season
Rub the oil all over the pork. Mix the paprika, brown sugar, garlic powder, onion powder, thyme, salt and pepper, and pat it evenly over every side.
Air fry
Put the tenderloin in the basket with space around it. The times assume one 600-700 g tenderloin, or two halves side by side, in a 4-6 L basket. Air fry for 18-22 minutes, turning it over halfway, until it is browned all over.
Check the temperature
Insert an instant-read thermometer into the thickest part of the tenderloin. It is done at 71°C (160°F). If it is under, air fry for 2 minutes more and check again.
Rest and slice
Move the pork to a cutting board, cover it loosely with foil and rest it for 5 minutes. Slice it 1 cm (1/2 inch) thick on a slight angle and spoon any juices from the board over the top.
Recipe Tips
- Air fryers vary in power. The first time you make this, check the temperature at 15 minutes.
- Two small tenderloins of about 350 g each cook side by side in about 14-18 minutes. Check each one with the thermometer.
- The brown sugar darkens quickly. If the crust is very dark before the centre is ready, lower the heat to 180°C (350°F) for the last few minutes.
- Pork tenderloin can still look faintly pink in the middle at 71°C (160°F). Go by the thermometer, not the colour.
Variations
- Maple Dijon: brush the pork with 1 tbsp maple syrup mixed with 1 tbsp Dijon mustard for the last 4 minutes of cooking.
- Garlic and rosemary: replace the paprika and sugar with 1 tsp dried rosemary and 1 tsp dried oregano, and use 1 1/2 tsp garlic powder. Fresh garlic scorches at this heat.
- Five-spice: swap the paprika and thyme for 1 tsp Chinese five-spice powder and serve the slices with rice and steamed greens.
Nutrition (per serving)
| Calories | 235 |
|---|---|
| Protein | 34 g |
| Carbs | 3 g |
| Fat | 9 g |
| Saturated fat | 2.4 g |
| Fibre | 0.4 g |
| Sugar | 2 g |
| Sodium | 660 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for 3-4 days. Store it whole or in thick slices so it stays moist.
- Freezer
- Freeze cooked pork, whole or sliced, in airtight bags for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered dish with a splash of water or broth in a 160°C (325°F) oven, or in the air fryer at 160°C (325°F) for 3-5 minutes, until hot to 74°C (165°F). Cold slices are good in sandwiches and salads.
Air Fryer Pork Tenderloin FAQs
How long do you cook pork tenderloin in the air fryer?
A 600-700 g (1 1/4-1 1/2 lb) pork tenderloin takes 18-22 minutes at 200°C (400°F), turned halfway. Smaller tenderloins of about 350 g take 14-18 minutes. It is done when the thickest part reads 71°C (160°F); rest it for 5 minutes before slicing.
What temperature should pork tenderloin be cooked to?
Cook pork tenderloin until the thickest part reads 71°C (160°F) on an instant-read thermometer. The centre can still look faintly pink at that temperature, so trust the thermometer rather than the colour.
Do I need to remove the silver skin from pork tenderloin?
Yes. The silver skin is a tough, shiny membrane that stays chewy after cooking and can make the tenderloin curl. Slide a thin knife under it and cut it away, angling the blade upward so you remove as little meat as possible.
Can I marinate pork tenderloin before air frying?
Yes. Marinate it in a covered container in the fridge for 2-24 hours, never at room temperature. Pat it dry before air frying so it browns, and leave the sugar out of the rub if the marinade is already sweet, because it can scorch.
Why is my air fryer pork tenderloin dry?
It was most likely cooked well past 71°C (160°F) or sliced straight away. Start checking the temperature a few minutes early, take it out as soon as it reaches 71°C (160°F), and rest it for 5 minutes so the juices settle before you slice.
Can you cook frozen pork tenderloin in the air fryer?
Thaw it first, overnight in the fridge. A frozen tenderloin browns on the outside long before the centre is cooked, and the rub won't stick to an icy surface.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
