Healthy Recipes Cooking Methods Air Fryer Air-Fryer Pork Tenderloin 4.6 (5) 3 Reviews This air-fryer pork tenderloin is tender and full of flavor from the sweet and tangy rub. Depending on the size of your air fryer, you may need to cut the tenderloin in half before cooking. By Laura Kanya Laura Kanya Laura Kanya is a recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. EatingWell's Editorial Guidelines Updated on February 10, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Active Time: 5 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Low-Fat Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Our Air-Fryer Pork Tenderloin is the recipe you need for no-fuss, easy weeknight cooking. Slathered in a delicious rub of sweet brown sugar, tangy mustard, tart balsamic vinegar and smoky paprika, the flavor is restaurant-worthy. The air-frying cooking method keeps the protein-rich pork moist and tender and soaks in the rub, so you get a perfect bite every time. Keep reading for our expert tips on how to prep your pork before going into the air-fryer and what to do with leftovers (if you even have any!) Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Ask your butcher to trim the silvery skin attached to the tenderloin, as this can make the meat tough and chewy. Alternatively, you can trim it yourself. To do this, slide a boning knife under the skin, hold onto the skin and let the knife do the work. Keep the knife as close to the meat as possible without cutting into it while you remove the skin.We enjoy the blend of seasonings in this recipe but feel free to customize them to your liking. Whatever seasonings you choose, keeping them simple so the meat's flavor stands out is best.It's important to let the meat rest for 5 minutes after cooking. This allows the delicious juices to be redistributed into the meat, resulting in moist and tender pork. If you cut into it too soon, it may dry out.If you notice some juices in the air fryer, they will be great for drizzling over the meat. Nutrition Notes Pork tenderloin is a boneless, skinless, tender cut of pork. It is rich in lean protein, similar in leanness to a boneless, skinless chicken breast. Pork is the highest animal protein in a nutrient called thiamin—a B vitamin essential for carbohydrate metabolism. It is also high in other B vitamins, like B12, B6 and niacin. So, while pork will give you ample protein to help build and maintain muscle mass, it can also help keep your metabolism running smoothly by turning carbohydrates into fuel for your workouts. Cook Mode (Keep screen awake) Ingredients 1 tablespoon brown sugar 2 teaspoons Dijon mustard 1 teaspoon balsamic vinegar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon ground pepper 1 pound pork tenderloin, trimmed Directions Preheat air fryer to 400°F for 5 minutes. Whisk 1 tablespoon brown sugar, 2 teaspoons mustard, 1 teaspoon vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Pat 1 pound pork tenderloin dry with paper towels. (If using a small air fryer, cut the pork in half crosswise.) Rub the spice mixture onto the pork and place in the fryer basket. Cook until an instant-read thermometer inserted in the thickest part registers 145°F, 15 to 18 minutes. Let rest for 5 minutes before slicing. To make ahead You can make the rub for the tenderloin up to a week ahead. Frequently Asked Questions What is the difference between pork tenderloin and pork loin? The pork tenderloin is a boneless and thinner cut compared to the pork loin, which is thicker and contains bones. Can I use this recipe to cook the pork tenderloin in the oven? Absolutely. You can roast the tenderloin in a preheated 400°F oven. It will be done when the thermometer placed in the thickest part of the meat reaches 145°F (about 20 minutes). Let the thermometer be your gauge of when it's done—not an estimated time. You can also grill it! How should I store and reheat leftovers? You can store pork tenderloin in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in a zip-top freezer bag for up to 3 months. If the pork is frozen, thaw it in the refrigerator before reheating it. Then, reheat it using an air fryer, microwave on medium or stovetop in a skillet over medium-low heat until it reaches your desired temperature. Slow and gentle cooking is recommended for the best results. What should I serve with Air-Fryer Pork Tenderloin? Pair this with side dishes like our Seasoned Black-Eyed Peas or Spicy Black-Eyed Pea & Collard Green Salad, Balsamic Oven-Roasted Carrots or Crispy Roasted Brussels Sprouts & Butternut Squash Salad. And our Creole Skillet Cornbread is a must. EatingWell.com, June 2022 Save Rate Print Nutrition Facts (per serving) 144 Calories 3g Fat 4g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 oz. Calories 144 % Daily Value * Total Carbohydrate 4g 1% Total Sugars 4g Added Sugars 3g 6% Protein 24g 48% Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 74mg 25% Vitamin A 142IU 3% Vitamin D 9IU 2% Vitamin E 1mg 4% Folate 1mcg 0% Vitamin K 1mcg 1% Sodium 413mg 18% Calcium 12mg 1% Iron 1mg 6% Magnesium 33mg 8% Potassium 475mg 10% Zinc 2mg 18% Vitamin B12 1mcg 42% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines