Cody Casey
Cooking pork tenderloin in an air fryer is a quick and easy way to get juicy and tender meat with a crispy golden-brown crust. The air fryer's high heat helps to form a crust on the outside of the tenderloin without drying out the inside, resulting in a flavourful and moist dish. This method of cooking pork tenderloin takes less than 30 minutes and requires little preparation, making it a convenient option for a weeknight dinner.
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What You'll Learn
Preheat the air fryer to 400°F
Preheating your air fryer is an important step in the cooking process. It helps the appliance reach the desired temperature for cooking your tenderloin, ensuring even cooking and a crispy crust.
To preheat your air fryer to 400°F, start by turning on the appliance and setting the temperature to 400°F. Depending on your air fryer model, you may need to select a specific preheat function or simply adjust the temperature dial to the desired setting. Allow the air fryer to heat up for a few minutes until it reaches 400°F. This usually takes around 5 minutes, but the time may vary depending on your air fryer's make and model.
During the preheating process, you can prepare the tenderloin by trimming any silver skin or excess fat from the meat. This step ensures that your tenderloin is free of any unwanted bits and helps create an even cooking surface. You can also use this time to prepare your seasoning or spice rub, if desired. Combining spices like brown sugar, garlic powder, paprika, and salt in a small bowl will give your tenderloin a delicious flavour.
Once the air fryer has preheated to 400°F, you can proceed to the next steps of cooking your tenderloin. Remember to follow food safety guidelines and use a meat thermometer to ensure your tenderloin reaches the recommended internal temperature of 145°F before serving.
By preheating your air fryer to 400°F, you create the ideal cooking environment for your tenderloin, ensuring it cooks evenly, develops a crispy crust, and retains its juicy texture.
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Prepare the pork tenderloin
Preparing the pork tenderloin is a simple process. First, trim any silver skin or excess fat from the tenderloin. Pat the pork dry with paper towels to ensure a good sear. Then, rub olive oil over the pork to help the seasoning stick. Mix your chosen seasonings in a bowl and pack them onto the pork. You can also add a small amount of olive oil to the spice mixture to form a paste.
Some popular seasoning options include brown sugar, smoked paprika, onion powder, garlic powder, ground mustard, salt, pepper, and a dash of cayenne for heat. Alternatively, you can whisk together olive oil, Dijon mustard, honey, garlic powder, smoked paprika, and chilli. You may have leftover seasoning, but you can always double or triple the recipe if you want to make more than one tenderloin.
If you want to use a larger tenderloin, you may need to cut it in half to fit in the air fryer or cook it for a little longer.
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Cook the tenderloin for 15-22 minutes
Cooking tenderloin in an air fryer is a quick and easy way to get juicy and tender meat with a crispy golden-brown crust. The cooking time will depend on the size of your tenderloin and how well done you like your meat.
For a 1.25-pound tenderloin, you'll want to air fry at 325°F for 21 minutes to get an internal temperature of 145°F. If you're cooking at 400°F, you'll want to air fry for 15-22 minutes, flipping the tenderloin halfway through. For a smaller tenderloin, 15-20 minutes should be enough, while a larger tenderloin may need the full 22 minutes or more.
Keep in mind that the goal is to get an internal temperature of 145°F to ensure the meat is safe to eat while still being juicy. You can use a meat thermometer to check the temperature, and it's important to let the meat rest for 5-10 minutes before slicing into it to let the juices redistribute and keep the meat tender.
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Let the tenderloin rest for 5-10 minutes
Once the pork tenderloin is cooked, it is important to let the meat rest for a few minutes before slicing into it. This is a crucial step that ensures the meat is juicy and tender.
When you remove the pork tenderloin from the air fryer, place it on a cutting board or plate and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavourful. If you cut into the meat too soon, the juices will run out, leaving you with dry meat.
During the resting period, the juices inside the meat, which have been drawn to the surface during cooking, will sink back into the centre, keeping the meat moist and juicy. This process also gives the fibres of the meat time to relax, making the meat more tender and easier to slice.
The resting time will depend on the size of the tenderloin and the desired level of doneness. For a smaller tenderloin or a medium-rare cook, 5 minutes of resting time should be sufficient. For a larger tenderloin or a more well-done cook, you may want to rest the meat for closer to 10 minutes.
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Reheat in the air fryer
To reheat leftover pork tenderloin in the air fryer, first, thaw the meat in the fridge if it is frozen. Then, warm the pork tenderloin in the air fryer at 350°F for 3-4 minutes. You can also reheat slices of pork tenderloin in the air fryer for a few minutes at a time. Start with 3 minutes at 400°F and add on a minute or two at a time if needed.
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Frequently asked questions
Cooking time depends on the size of the tenderloin. For a small tenderloin, cook for 20 minutes. For a larger tenderloin, cook for 22 minutes. If your tenderloin is on the thicker side, you may need to slice it in half and cook it in two batches.
Preheat your air fryer to 400°F. Once the air fryer is preheated, keep the temperature at 400°F and cook for 12 minutes. Then, reduce the temperature to 325°F and cook for another 10 to 12 minutes.
Use a meat thermometer to check the internal temperature of the tenderloin. It should reach 145°F when measured at the center of the meat.
After removing the tenderloin from the air fryer, let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy piece of meat.
