This pork tenderloin is expertly seasoned with a blend of garlic, Parmesan cheese and Italian herbs, then cooked to absolute perfection in an air fryer. The Parmesan cheese and herbs form an amazing crust while the pork is so juicy and tender inside. Finally, we top it all off with a simple creamy Dijon sauce. Oh my goodness! It seriously doesn’t get much better than this!
Pork tenderloin is such and awesome cut of meat which can be used so many different ways. It’s naturally very lean with a buttery soft tenderness that just can’t be beat. It’s one of my very favorite cuts of meat. And now with the popularity of air fryers, pork tenderloin is getting a whole new audience of appreciation as the air fryer is the perfect appliance to make this spectacular meat.
Get to Know Pork Tenderloin
Pork tenderloin is a long, narrow piece of very lean pork. The size is generally .75lb to 1.5lbs in size. The most common size is about 1.25 lbs. Pork tenderloin is not to be mistaken with other, similar sounding cuts of pork. Names such as “pork loin filet” or “pork loin” are not pork tenderloin and will require different cooking instructions. All pork tenderloins will clearly be marked as such. Often, they are sold in packages of two, which may show the total weight – which naturally will be closer to 3lbs. total.
Ingredients
Our pork tenderloin will be seasoned with a very simple mix of parmesan cheese, minced garlic, garlic powder, Italian seasoning, salt and pepper. By using both minced garlic and garlic powder, we get the most complete flavor profile. The minced garlic will help form a nice crust with the Parmesan cheese, while the garlic powder will provide a nice uniform garlic flavor throughout the meat. We add a little olive oil to the tenderloin, then generously apply the parmesan cheese seasoning mix.
Preparation
After unpackaging the pork tenderloin, you can remove any excess fat or silver skin. There won’t be much and it generally comes off very easy with a sharp knife. Then pat dry with a paper towel and add the olive oil. Next, add the the parmesan cheese and seasoning mix. Use a large plate, or even a piece of foil to help keep everything in one place. Press that mix into the pork and roll the pork around in any that falls off. You’ll find that most of it will stick to the pork tenderloin. Then, preheat your air fryer at 400°(F) for 5 minutes.
Air Fry at 400°(F) for 18-22 minutes
Temperatures in air fryers can vary from appliance to appliance, and of course meat can be slightly different weights and sizes. But your cook time will generally be 18-22 minutes. To get the very best results, use an instant read thermometer. We want the pork to have an internal temperature of 145°(F). Be careful not to overcook it. Because it’s so lean, it can be easy to overcook and be dry if we don’t keep an eye on it. Pork is OK to be a little pink in the middle. In fact, to get the very optimal results, pull the pork out of the air fryer once that internal temperature reaches 140°(F), then let it rest on a plate lightly covered in foil. It will actually continue to cook and the results will be awesome. If you definitely don’t want any pink in the middle, take the tenderloin out of the air fryer once it reaches 145°(F).
Let Rest
Once we take the pork tenderloin out of the air fryer, it’s important to let it rest for about 5 minutes. This let’s all the juices redistribute throughout the meat and not come pouring out by cutting into it right away.
Let’s Get Saucy!
While this part is optional, it really adds to the awesomeness of the recipe. Use a small sauce pan on the stovetop. Add some minced garlic and a dash of oil over low heat and sauté the garlic for about 30 seconds to 1 minute. Let it just start to barely brown. The fragrance will be great. Then add ½ cup of heavy cream, the Dijon mustard, lemon juice, parsley, salt and pepper. Whisk it all together and let it simmer for about 5 minutes.
Ready to Serve
Use a sharp knife and slice the pork tenderloin into medallions of about ½″ thick. Pour the creamy Dijon sauce over the pork and enjoy!
What’s on the side?
We can pair up our pork tenderloin with any number of delicious side dishes. A few of our favorites are Air Fryer Roasted Zucchini and Peppers, Instant Pot Garlic Parmesan Potatoes and Green Beans, and Baked Asparagus with Garlic and Parmesan. As you can see, the garlic and parmesan combination is quite popular!
PrintRecipe
Air Fryer Garlic Parmesan Pork Tenderloin
- Total Time: Under 30 minutes
- Yield: 4 servings
Description
Tender, juicy pork tenderloin, expertly seasoned with Parmesan cheese, garlic and Italian spice blend, then roasted to perfection in your air fryer. Topped off with a bonus creamy dijon sauce.
Ingredients
Pork Tenderloin
- 1 Pork tenderloin, 1lb – 1.5lb.
- ½ cup grated Parmesan cheese
- 1 tbs Italian seasoning blend
- ½ tbs extra virgin olive oil
- 2 tsp minced garlic
- 1 tsp garlic powder
- ¾ tsp kosher or coarse salt
- ½ tsp ground black pepper
Creamy Dijon Sauce
- ½ cup heavy cream
- 2 tbs Dijon mustard
- 2 tsp minced garlic
- 1 tsp lemon juice
- ½ tsp black pepper
- salt to taste (about ¼ tsp)
- 1 tbs fresh parsley, chopped (optional)
Instructions
Pork Tenderloin
- Trim pork tenderloin of any excess fat or silver skin. Set on a large plate.
- Mix Parmesan cheese, Italian seasoning, garlic powder, minced garlic, salt, and pepper in a small bowl.
- Preheat air fryer at 400°(F) for 5 minutes.
- Coat pork tenderloin completely with olive oil. Add parmesan seasoning mix. Get entire tenderloin coated with all the mix and press it into the meat as much as possible.
- Add pork tenderloin to preheated air fryer basket or tray (depending on the type of air fryer you have). Use the air fry setting at 400°(F) for 18 minutes. Turn a couple of times during cooking.
- After the 18 minutes, check the center of the pork with an instant read thermometer. Pork is done when internal temp is 145°(F)* (see notes below for getting best results)
- Remove pork from air fryer and let rest on a plate for 5 minutes.
Creamy Dijon Sauce (Optional)
- Place a small saucepan over low heat on the stovetop. Add garlic and a splash of a little olive oil. Sauté for 30 seconds until fragrant.
- Add cream, lemon juice, salt, pepper, parsley and Dijon mustard. Whisk it well to get everything well incorporated.
- Continue to simmer over low flame for about 5 minutes, whisking occasionally.
- Serve over sliced pork tenderloin.
Notes
At the 18 minute mark, check the pork tenderloin with an instant read thermometer. To get the very optimal results, pull the pork out of the air fryer once that internal temperature reaches 140°(F), then let it rest on a plate lightly covered in foil. It will actually continue to cook and the results will be awesome. If you definitely don’t want any pink in the middle, take the tenderloin out of the air fryer once it reaches 145°(F).
If, after 18 minutes it still needs more time, continue cooking in 2 minute increments until desired doneness is reached.
- Prep Time: 5 min
- Cook Time: 18-22 min
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Mark Shields says
I wrote a comment on January 24 regarding the Parmesan pork tenderloin. I didn’t see any revisions as to when to use the Italian seasoning and lemon juice. I guessed where to use them. Turned out delicious
RecipeTeacher says
Hey Mark, i’m glad you enjoyed the recipe! I actually did make those updates but never hit the update button! Lol. All good now. Recipe has been updated. Thanks for the note!
Mark Shields says
I made the garlic Parmesan pork tenderloin but recipe was confusing. In the ingredients you listed Italian seasoning and lemon juice. But the directions for the sauce said to add parsley. I used lemon juice. Also, didn’t know when to add Italian seasoning.
Penny says
As with all the RecipeTeacher recipes I’ve made, there is no need to make any changes! I used freshly grated Parmesean cheese and had no problem with the coating coming off, either before or after it was cooked. I was out of heavy cream and subbed half and half and honestly, it was sufficiently thick and creamy so I will do it that way next time too. I used a regular oven with an air fry setting and it was at 140 after 22 minutes. Thanks Jason, for sharing your tasty (and easy!) creations.
RecipeTeacher says
Awesome, Penny! Glad you liked it!
GL says
Excellent recipe, even tried it on turkey breast and it came out wonderful
Tom says
Excellent, Just made, outstanding!!!
I need a litte advice to keep crust on better?
Thanks
Tom
RecipeTeacher says
Hey Tom. It’s inevitable that indeed some of the crust will come off. But, I always give it a real good “pressing in” prior to cooking.
Jamie D says
Hi! Can I sub a nondairy something for the heavy cream in the sauce? Suggestions? Please?
Tia Jane says
Quuck Easy And Very Tasty!! Love The Sauce Too!!
W Klausing says
This was FANTASTIC! We turned it over half way through the 18 minutes. At 18 minutes, our 1 lb tenderloin was already at 160+ so we took it out to rest. The crust was crunchy and the inside was tender and juicy – perfect. The seasoning has incredible flavor. My 4 and 7 year old kids liked it too! Definitely will be a new staple in our dinner rotation.
RecipeTeacher says
I love it! I’m so glad you liked and and bonus that it’s kid approved!
Pat Mills says
We loved the sauce with the pork, and the cheesy crust was very good where it didn’t burn. Is there a way to cook this so the crust doesn’t get quite as blackened?
RecipeTeacher says
Hi Pat, thanks for the feedback! I’m so glad you liked it. You can always turn the temp down to 370-380°(F). It may take a few minutes longer, at which point I start to work about it becoming a little dry, but ultimately it should be ok.
PattiAnn says
This looks very tasty, especially the sauce. I love anything mustard!
Did you even up your pork tender by cutting off the end pieces? Your tender looks very symmetrical and cooked evenly.
Merry Christmas!
RecipeTeacher says
Hi PattyAnn! Didn’t cut the ends off. Just had a good looking piece of meat. I actually love the ends, especially with all the seasoning on it!