Air fryer pork tenderloin is a simple and delicious way to cook a tender and juicy pork. Coat the pork tenderloin in your desired marinade or rub and place it in the air fryer. Cook at a high temperature for about 10-15 minutes per pound and let rest for 5 minutes before slicing and serving.
Prep Time: 10 minutes
Cock Time: 13 minutes
Yield: 2 – 3 servings
- 1 to 1 ½- pound pork tenderloin roast
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced, about 2 teaspoons
- 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
- 1 teaspoon Dijon mustard
- 1 teaspoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
1. With paper towels, pat the pork dry. Cut away the silver skin, the shiny tough membrane you’ll see on the side. To cut it away: slip a thin, sharp knife underneath it to cut away one end of it from the meat. Hold this loose end and gently pull it up and off of the meat with one hand while cutting it away with the other. Discard. Transfer the pork to a baking dish.
2. In a small bowl, stir together the vinegar, garlic, rosemary, Dijon, oil, salt, and pepper.
3. Brush it all over the sides of the pork. Let marinate at room temperature for at least 15 minutes (or up to 30 minutes), or cover and refrigerate for up to 1 day. When ready to cook, let the pork come to room temperature first.
4. Preheat your air fryer to 400 degrees F. Add the pork (cut it into half crosswise if it is too large and add it in two pieces; check the cook time 2 minutes early). Air fry for 11 to 14 minutes, until the pork registers 135 degrees F on an instant read thermometer (pork is considered cooked by the FDA at 145 degrees F, but its temperature will continue to rise as it rests; I find if I leave pork in all the way until it hits 145, it tastes dry).
5. Remove the pork to a plate. Cover and let rest 5 to 10 minutes. Cut into slices and enjoy!
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Very gently rewarm the pork in a skillet or in the microwave.
- TO FREEZE: Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the recipe through Step 2. Let the pork marinate overnight in the refrigerator, then prepare as directed.