Air Fryer Pork Tenderloin

4.88 from 8 votes

Air Fryer Pork Tenderloin is the easiest way to get tender, juicy pork on the inside with a crisp, caramelized outside. Seasoned with an amazing blend of brown sugar, paprika, garlic, and a dash of chili powder, and cooked to perfection. Great for a quick, yet oh so delicious dinner!

Prep Time5

Cook Time18

Total Time23

Course: dinner

Cuisine: American

Servings: -8 servings

Calories: 214kcal

Author: Nancylynn

Ingredients

1 teaspoon salt
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
Sprinkle of pepper
2 pork tenderloins 1-1 ½ pounds each
2 teaspoons olive oil or olive oil cooking oil spray

Instructions

Air Fryer

Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with olive oil, then rub with spice mixture.
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 10 minutes, then flip, cooking 8-10 minutes longer. Internal temp should be 145° – 160° F, but I typically remove my pork at 145° -150° as it can dry out fast.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes (it will keep cooking and the juices will settle) before slicing. Save any juices from the cutting board to serve over sliced meat.

Oven

Preheat oven to 400° F.
Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with olive oil, then rub with spice mixture.
Place pork in a baking dish and bake for 25-35 minutes, until the pork has reached the correct internal temperature. Internal temp should be 145° – 160° F, but I typically remove my pork at 145° -150° as it can dry out fast.
Place on a cutting board and let rest for about 5 minutes before slicing and serving. Save any juices from the cutting board to serve over sliced meat.

Video

Notes

21 Day Fix: 1 RED, 1/4 TSP, 1/2 sweetener TSP (per serving)

WW: 5 points (per serving) [Calculated with 3 lb of pork tenderloin divided over 8 servings]

Prep Ahead: this recipe is very quick and easy to make without prepping ahead of time and I enjoy it best the night it is made. To save a few minutes, however, I like to mix up the

Storage: Leftovers of this flavorful Pork Tenderloin will stay fresh in an airtight container in the fridge for up to four days. I love diced it up and adding it to a veggie and rice stir fry.

To Freeze: You can freeze leftover pork. Slice it, then wrap it very well and place in an airtight container or ziplock bag. Thaw in the fridge overnight before reheating.

To Reheat: Cold cuts of this meat make for delicious next day sandwiches or wraps or as a salad topper for lunch. If you do want to warm things up, simply pop in the air fryer or in the oven on 325 until heated through. You could also heat it stovetop in a pan using some chicken broth so it doesn't dry out.

Nutrition