After I made this pork tenderloin in my air fryer, I was more excited than i’ve ever been about a recipe i’ve made. The flavors of the seasoning rub are so perfect, the meat is so juicy, and the taste is simply out of this world! Do you sense a little excitement from me about this recipe?
Pork tenderloin is the filet mignon of pork. It’s a very lean, very tender piece of pork. It can be prepared a number of ways and works well with so many different seasoning mixtures. One of my favorite ways to prepare pork recipes is with a seasoning rub combination of brown sugar, smoked paprika, onion powder, garlic powder, ground mustard, salt and pepper. And maybe just a dash of cayenne for a little heat. This seasoning mix, along with the simplicity of an air fryer, will produce a pork tenderloin that you will not believe. The outside of the tenderloin will crisp up and the brown sugar will caramelize to create a flavor explosion. With the high speed circulating heat of the air fryer, and being close to the heating element, it’s the perfect environment so that the pork tenderloin stays nice and juicy on the inside.
Air Fryer with the Best Damn Pork Seasoning Rub
Our recipe for air fryer pork tenderloin couldn’t be more simple. We use a medium sized bowl and mix together the dry ingredients. Before we rub the ingredients on the tenderloin, we’ll want to cut off any of the “silver skin”, which is just a thin membrane that is usually on part of the meat. Just use a sharp knife and peel it away. Then coat the pork tenderloin with some olive oil and rub in all the seasoning mix.
Preheat your Air Fryer
Set your air fryer to 400°F and preheat for 5 minutes. Once the air fryer is preheated, keep the temperature at 400°, select air fry setting, and set the time for 20-22 minutes. Most pork tenderloins are usually between 1 lbs and 1.5lbs. For pork tenderloin on the small size, go with 20 minutes. For larger size meat, go with 22 minutes. The key is to get an internal temperature of 145°F when measured at the center of the meat with an instant-read thermometer.
Let The Cooked Pork Tenderloin Rest
After the cooking is done, carefully remove the pork tenderloin from the air fryer and place on a plate or cutting board and let it rest for 3-5 minutes before slicing.
More Great Pork Tenderloin Recipes
- Best Damn Grilled Pork Tenderloin
- Smothered Pork Tenderloin
- Air Fryer Balsamic Pork Tenderloin
- Oven Roasted Pork Tenderloin
Recipe
Best Damn Air Fryer Pork Tenderloin
- Total Time: 26 minutes
- Yield: 4 servings
Description
Mouthwatering, tender, juicy and delicious pork tenderloin made in an air fryer.
Ingredients
- Pork tenderloin (1.25lbs – 1.75lbs)
- 2 tbs brown sugar
- 1 tbs smoked paprika
- 1.5 tsp salt
- 1 tsp ground mustard
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp cayenne powder (optional)
- ½ tbs olive oil
Instructions
- Mix all dry ingredients in a bowl.
- Trim the pork tenderloin of any excess fat/silver skin. Coat with a ½ tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
- Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145°F.
- When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
- Prep Time: 5 min
- Cook Time: 21 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Angie says
So easy! My air fryer only goes up to 390° so I let it go for about 27 minutes, could have done less. After resting a good while it was tender and juicy. The sweet and savory was so nice. This is the only way to make it from now on! Thank you!
Rochelle says
I am making this recipe today. I have a Vortex AF. Your video does not show if the tray you put the tenderloin on is slotted or non slotted. If it should be on a solid pan I will put foil in the tray. I guessed since the AF function is used you would want it on the slotted tray so the air can go all around it.
Please advice.
Rochelle
RecipeTeacher says
Hi Rochelle. Use the slotted tray in the middle position. Indeed you are correct. you want the air to be able to circulate around the food.
Rochelle says
Thanks so much. So excited to make it.
Kathy says
I never have dry mustand on hand. Can I use regular yellow mustand instead?
RecipeTeacher says
So generally, i’d say to leave the ground mustard out and don’t substitute if you don’t have it. Ideally, we want the rub to be all dry ingredients. However… as you’ll see in the comments, many people have indeed rubbed a layer of yellow prepared mustard on the pork and have had excellent results.
Ruthann Zaroff says
I made this tonight and added sliced russet potatoes (simply tossed in oil, salt, and pepper) to the air fryer at the same time as the tenderloin (no flipping necessary). I used the resulting jus for both the tenderloin medallions and the potato slices. Super easy, and elegant enough for a fancy dinner for company. Thanks for sharing!
Pat Hollett says
Best air fryer pork ever. Doesn’t even have to be tenderloin. I’ve done this a couple of times and it’s a family favourite now!! Thank you!
Kate says
Can confirm recipe title!
Leftovers are even better the next day. Very moist and tasty. Since I get 2 tenderloins in a package, I doubled the recipe. I have a thermometer on my air fryer, so very little cooking effort on my part. I did cut the cayenne in half to accommodate some milder palates, but still delish. Its a keeper.
Spring Parsons says
I was just going to ask the question if I could put 2 tinder loins in at the same time at the same temp and cook for the same amount! So I guess the answer is yes!
Charlotte Riddell says
This so damn delicious
Abe Russell says
Third time I’ve done this. Smaller loins and larger loins. A little common sense adjustments, and wow…….let me make sure it’s seen:
WOW WOW WOW.
Pork chops, too. WOW
Best Damn Pork Loin ever.
Thanks
Kerry says
Have made this over ten times now and it’s always amazing!!
Kim says
Excellent recipe. Huge thumbs up from my husband. I did two at once so I had to add about 8 minutes to the cooking time to get to 160 F. Otherwise, I followed the recipe exactly (including the cayenne pepper).
Angela D says
I have made this so many times, delicious everytime. I have also used your cooking directions marinating in zesty Italian dressing. Thank you