This air fryer pork tenderloin cooks in under 20 minutes and solves the #1 problem with pork: dryness. The air fryer’s circulating heat builds a light golden crust while keeping the inside juicy, which is exactly why this works so well for a weeknight dinner.
The smoked paprika rub adds depth without overpowering the meat, and the whole thing hits the table in about 30 minutes. It’s the kind of low-effort pork recipe that makes dinner feel like it’s under control.
🔪 Ingredients for Air Fryer Pork Tenderloin
- Pork tenderloin (1 pound): This is not pork loin. Tenderloin is smaller, lean, and cooks fast. If it’s only a few inches thick and log-shaped, you’ve got the right cut, and will often come two to a pack. If its wide and thick, 4 to 5 inches across, that is a loin and needs to be treated differently.
- Olive oil: Helps the seasoning stick and promotes browning.
- Kosher salt: Essential for seasoning the meat all the way through.
- Black pepper: Adds bite without overpowering the pork.
- Smoked paprika: Brings color and mild smokiness without heat.
- Onion powder: Savory backbone flavor that works with pork, not against it.
- Rosemary (fresh or dried): Pork loves rosemary. Chop it fine so it doesn’t burn in the air fryer.
Pork tenderloin is mild and flexible. This seasoning blend is a starting point, not a rule – Cajun, garlic-herb, or chili-based rubs all work as long as you keep the cook time and temperature the same. Pull the pork at 145°F and rest before slicing.
Equipment
- Air fryer (2-quart or larger)
- Tongs
- Instant-read thermometer
- Optional: air fryer basket liner
📝 How to Cook Pork Tenderloin in the Air Fryer
- Pat the pork dry. Moisture prevents browning, and browning is flavor.
- Season thoroughly. Rub the tenderloin with olive oil, then coat evenly with salt, pepper, smoked paprika, onion powder, and rosemary.
- Preheat the air fryer to 400°F. Starting hot keeps the pork juicy instead of drying out.
- Cook. Place the pork in the basket and air fry for 15–18 minutes, flipping halfway through so it browns evenly.
- Check for doneness. The pork is ready when the thickest part reaches 145°F and the exterior looks lightly browned, not gray. When pressed, it should feel firm but still give slightly, with juices that run clear.
- Rest before slicing. Let the pork rest for 5 minutes so carryover heat finishes the cook and the juices stay in the meat.
- Slice and serve. Cut against the grain into medallions and serve right away.
🔄 Substitutions & Variations
- Swap rosemary for thyme or sage.
- Add garlic powder or a pinch of chili powder for extra depth.
- Brush lightly with honey or maple syrup during the last 2 minutes for a subtle glaze.
💡 Meat Nerd Tips
- Pork tenderloin dries out fast once it reaches 145°F, so pull it early, at around 140°F, and trust carryover cooking.
- A thermometer is your best insurance, but texture matters too. When pressed, the pork should feel firm but still give slightly; meat that feels stiff is already overcooked.
- Browning should look light and even. Pale pork usually means it needs more time; dark brown means it’s going too far.
- Always rest the meat. Skipping this step will leave juices running all over your cutting board.
🍽️ What to serve with Air Fryer Pork Tenderloin
This pork plays well with almost anything:
- Classic: Mashed potatoes and green beans
- Fresh: Sliced over a simple salad with lemon vinaigrette
- Weeknight smart: Grain bowls or wraps with leftover vegetables
- Next day: Cold slices on sandwiches with mustard or aioli
🧊 Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the air fryer at 350°F until just warmed through.
- Avoid the microwave if you want to keep the pork tender.
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Air Fryer Pork Tenderloin Recipe
Recommended Equipment
Ingredients
- 1- pound pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh or dried rosemary chopped
Instructions
- Pat the pork tenderloin dry with a paper towel. Take the time to trim any silverskin.
- Mix the spices together in a small bowl.
- Coat tenderloin in olive oil.
- Rub the spice mixture onto all sides of the pork tenderloin.
- Preheat the air fryer to 400 degrees F.
- Place the pork tenderloin in the air fryer basket and cook for 15 to 18 minutes or until cooked through, flipping halfway through.
- Allow the pork to rest for 5 minutes before serving. The internal temp should reach 145 degrees F with a digital meat thermometer after resting.
- Slice against the grain into 1/4 to 1/2″ medallions and serve immediately.
Notes
- Cut matters: This recipe is written for pork tenderloin, not pork loin. Tenderloin is smaller, leaner, and cooks fast at high heat.
- Seasoning is flexible: Pork tenderloin has a mild flavor and can handle a wide range of spices. This rosemary–paprika combo is a safe, savory baseline, but feel free to swap in Cajun seasoning, garlic and herb blends, chili powder, or even a simple salt-and-pepper rub.
- High heat is the trick: Cooking at 400°F keeps the pork juicy while developing light browning on the outside.
- Doneness check: Pull the pork at 140°F, when it feels firm but still gives slightly when pressed. Let it rest, and reach 145°F, before slicing to keep it juicy.
- Flavor boost option: For extra flavor, finish with a squeeze of lemon, a brush of butter, your favorite infused oil, or a quick pan sauce made from the resting juices.
Nutrition
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❓ FAQs
A 1-pound pork tenderloin takes about 18 minutes at 400°F, flipping halfway through. Always confirm with a thermometer.
Pork tenderloin is done at 145°F, after a short rest. This keeps it juicy and safe to eat.
Yes. Flipping halfway through promotes even browning and prevents overcooking one side.
Yes. A slight blush of pink is normal and safe at 145°F. Pork no longer needs to be cooked until gray.
It was overcooked. Tenderloin is very lean; once it goes past 150°F, moisture drops fast.
