Air Fryer Pork Tenderloin Recipe

Close-up of several slices of cooked air fryer pork tenderloin, arranged on a wooden cutting board with sprigs of rosemary in the background.

Rate this Recipe!

Air Fryer Pork Tenderloin Recipe

The air fryer makes pork tenderloin borderline impossible to screw up—18 minutes at 400°F, one flip, and you're pulling out golden-crusted meat that stays ridiculously juicy inside. The smoked paprika rub brings good flavor that can be customized to whatever you're craving, and you'll have dinner for 4 on the table in 30 minutes flat.

Prep Time5

Cook Time18

Total Time28

Course: Main Course

Cuisine: American

Servings: servings

Calories: 171kcal

Author: Kita Roberts

Equipment

Air Fryer

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